Breakfast for dinner got a little carried away.

🏃 In a Hurry? Just Gimme the Recipe

Grab This:

• 6 slices bread
• About 1 cup creamy peanut butter
• About ¾ cup jelly
• 3 eggs
• Splash of vanilla
• Bacon
• Butter or a little leftover bacon grease for the pan, if needed

Do This:

1. Fry your bacon until crispy and keep it warm.
2. Mix the peanut butter and jelly together.
3. Spread the PB&J mixture over half of each slice of bread, fold it in half, and gently press it closed.
4. Whisk 3 eggs with a splash of vanilla.
5. Dip both sides of each folded sandwich into the egg mixture.
6. Cook over medium heat until golden brown on both sides and warmed through.
7. Serve with that crispy bacon and whatever French-toast fixings your heart desires.

Makes: About 6 folded pieces
Jane’s measuring policy: Close enough counts around here.

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Now, If You’ve Got a Minute…

Tonight’s dinner was breakfast for dinner.

Simple. Yummy. Hard to mess up.

Naturally, I couldn’t just leave it alone.

Regular French toast would’ve fed everybody just fine, but apparently I woke up and chose to keep us all on our toes. So I decided we were having PB&J French toast.

I reckon we were feeling froggy.

First Things First: Bacon

I started by frying up the bacon until it was crispy enough it could practically stand on its own.

Because floppy bacon?

Not in this house.

Once it was good and crispy, I moved it into a warm oven. Not a cooking oven—we aren’t trying to turn it into bacon jerky. Just warm enough to keep it happy while I got into the French toast.

While the bacon was doing its thing, I started on the PB&J.

Now Here’s Where Regular French Toast Went Off the Rails

I mixed a little more than a cup of creamy peanut butter with probably about ¾ cup of jelly.

And yes, probably is a measurement in this kitchen.

Mix it together until you’ve got one big creamy, sticky PB&J situation.

Then take your bread, slap some of that mixture onto one half, fold it over, and give it a little smash.

Not an angry smash.

Just enough to tell it:

You’re staying closed, ma’am.

Repeat until you’ve got six little PB&J pockets ready to go.

Send ‘Em Swimming

Crack three eggs into a bowl, add a splash of vanilla, and scramble it all up real good.

Then?

Send that bread swimming in the eggy gold goodness.

Get both sides coated, but don’t leave it soaking in there while you go check the laundry. We’re making French toast, not bread pudding.

Once the bacon is out of the skillet, drain off the excess grease. You can leave a little behind if that’s your business, or add some butter if the pan needs it.

Then in goes the French toast.

Cook it until it’s golden on one side, flip her over, and do the same on the other.

You’re looking for golden and toasty on the outside and warm, gooey PB&J on the inside.

And that was supper.

Nothing fancy.

Just breakfast for dinner with a little unnecessary chaos thrown in for good measure.

And Then I Forgot the Picture.

Here’s where the calamity part comes in.

Everybody ate.

Everybody liked it.

And then I remembered I run a food blog.

So the beautiful finished plate photo?

Didn’t happen.

By the time I grabbed my phone, there was exactly one lonely little piece left standing.

No powdered sugar sprinkled just so. No cute stack of French toast with syrup running down the side. No crispy bacon arranged beside it.

Just one survivor on a plate.

Frankly, I reckon that’s a better review than a pretty picture anyway.

🎀 The Box or The Can?

THE BOX.

Everybody loved it, and I’d absolutely make it again.

BUT…

Next time, I’m swapping the jelly for honey.

Peanut butter and honey stuffed French toast with crispy bacon on the side?

Now that sounds like it might earn itself a permanent spot in The Recipe Box.

I reckon we’ll have to make another batch and find out.

And next time…

maybe Jane will remember the picture before everybody eats it.

— Jane

Grace for the mess. Grit for the rest.