Peanut Butter-Chocolate Stuffed French Toast with Jam Syrup Melissa Clark   From Every Day with Rachael Ray May 2008 SERVES 4 Prep Time: 20 min Cook Time: 10 min 1/2 cup peanut butter 8 slices bread 1/4 cup mini chocolate chips 1/2 cup milk 3 large eggs 2 tablespoons sugar 1 teaspoon pure vanilla extract Pinch salt 2/3 cup grape jam or jelly 1 tablespoon butter Whipped cream, for serving 1. Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips among 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches. 2. In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer. 3. In a small saucepan, cook the jam and 3 tablespoons water over low heat, stirring occasionally, until warm and smooth. 4. In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

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