Peanut Butter and Cranberry French Toast March 30 2016, 0 Comments


Serves 4 


  • 1 to 2 cups Cucina Antica Cranberry Sauce 
  • 8 slices white, sourdough, or whole wheat sandwich bread
  • 1 to 2 cups creamy peanut butter
  • 2 eggs
  • 1 cup milk
  • 1 to 2 tbsp. butter 
  • 2 tsp. cinnamon 
  • Whipping cream, powdered sugar, syrup etc. (optional)


Spread butter into a medium sized skillet and turn to medium-high heat. Make four peanut butter and Cucina Antica Cranberry Sauce sandwiches, spreading peanut butter on both slices of bread.

In a shallow bowl, whisk together eggs, milk, and cinnamon until well combined. Taking one at a time, dip each sandwich into the egg mixture, coating each side. Place the sandwich into the hot griddle. Cook for 2 to 3 minutes on each side, flipping once or twice, until the sandwich is golden brown. Plate and top with desired ingredients.