Almond Butter and Jelly French Toast


This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB&J. Instead of peanut butter, it's made with almond butter and topped with berries. YUM!

Approximately 4-6 servings




Large Package of Frozen Mixed Berries 1.36 kg / 3 lbs
Sugar: 4 oz
Chopped Almonds: 5 oz
Organic Eggs: 9 Eggs
Bové Whole Organic Milk: 2 bottles of 32 oz
Alpine Valley 21 Grain Organic Bread: 1 loaf
Barney Butter Almond Butter Smooth : 284 g / 10 oz jar
St. Dalfour Raspberry Marmalade No Added Sugar :  284 g / 10 oz jar

*Spanish / English recipe card included with each breakfast kit.

In a medium saucepan, combine the frozen berries with the sugar and 1/2 cup of water and bring to a boil. Simmer over moderately low heat, stirring and crushing occasionally, until the berries and sauce are slightly thickened, about 10 minutes.

Meanwhile, in a large baking dish, beat the eggs with the milk. Arrange the bread slices on a work surface and spread 4 of the slices evenly with the almond butter. Sprinkle the 1/4 cup of chopped almonds on top. Spread the raspberry preserves evenly on the remaining slices of bread and close the sandwiches.

Heat a large griddle and add 1 tablespoon of the butter. Dip the sandwiches in the egg mixture, pressing to soak. Cook on the griddle over moderate heat until browned, about 3 minutes. Add the remaining butter, flip the sandwiches and cook until golden, about 3 minutes longer. Transfer the French toast to plates and spoon the mixed-berry sauce on top. Garnish with chopped almonds and serve right away.