Ingredients
1/3 cup seedless strawberry jam8 slices challah or egg bread (1/2 inch thick)1 cup sliced fresh strawberries1 teaspoon ground cinnamon1/2 cup creamy peanut butter5 large eggs3/4 cup 2% milk5 tablespoons maple syrup, divided 3/4 teaspoon vanilla extract8 fresh strawberries, halvedAdditional maple syrup and sliced fresh strawberries
Preparation
Spread jam over four slices of bread. Top with sliced strawberries; sprinkle with cinnamon. Spread peanut butter over remaining bread; place over top.
Lightly grease a griddle; heat over medium heat. In a shallow bowl, whisk eggs, milk, 3 tablespoon syrup and vanilla until blended. Dip both sides of sandwiches in egg mixture, allowing each side to soak 10 seconds. Place sandwiches on griddle; toast 3-4 minutes on each side or until golden brown.
Transfer sandwiches to a cutting board; brush sandwiches with remaining syrup. Cut sandwiches into quarters. On four metal or wooden skewers, alternately thread French toast and halved strawberries. If desired, serve with additional syrup and strawberries.
