This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BackToSchoolSimple #CollectiveBias
In less than three weeks, the Saving4Six household will experience something we have never experienced before… a student in high school!!! You may be asking, wait a minute… you have a 19 year old and an 18 year old, how are you just NOW experiencing high school? Well, my 16 year old son has decided that instead of being homeschooled for his last two years of high school, he wants to go to a high school… a brick and mortar one. So, in less than three weeks, he will head off to experience school outside our home. Pretty exciting, huh?
So although I have mixed emotions about the whole thing, I know it’s what he wants and so we will work together to make it a good experience for him.
One adjustment I know he’s going to have to deal with is getting up early in the morning. We have had a pretty laid- back homeschool schedule, so he’s going to have to get up, get ready, eat breakfast, and be at school, before his feet would have hit the floor in school-years past. I’m going to try to make this adjustment a bit easier (at least for the first day of school) by getting up and making him a nice, hot, filling, scrumptious breakfast.
For breakfast I’m going to make him this yummy PB&J Stuffed French Toast. It’s an easy recipe but one that turns into delicious goodness that will keep him full until lunch time.
Here’s how you make it:
-Make a peanut butter and jelly sandwich (I used Jiff Peanut Butter, Smuckers Fruit Spread, and Schwebel’s Bread that I picked up from Giant Eagle. They have just what you need to make that perfect back-to-school breakfast, lunch, or snack!!
-Combine sugar, eggs, milk, and vanilla and whisk well.
-Pour egg mixture in a pie plate or some other shallow dish and dip both sides of the peanut butter and jelly sandwich in it.
-Place sandwich on hot, buttered griddle or skillet.
-Cook on both sides until nice and golden brown.
-Sprinkle with powdered sugar or top with syrup.
- 8 pieces bread
- 4 tablespoons peanut butter
- 4 tablespoons spreadable fruit
- 1 tablespoon sugar
- 4 eggs
- ¼ cup milk
- ½ teaspoon vanilla
- 4 tablespoons melted butter
- Make up four peanut butter and spreadable fruit sandwiches. Set aside.
- Combine sugar, eggs, milk, and vanilla. Whisk together thoroughly and pour in shallow dish.
- Melt butter on heated griddle or skillet.
- Dip both sides of each sandwich in egg mixture.
- Place sandwiches on griddle and cook on each side until golden brown.
Doesn’t this look scrumptious? The melted peanut butter is my favorite part…YUM!!!
So, as you’re thinking about and preparing for the kiddos to go back to school, make sure you stock up on supplies for filling breakfasts, creative packed lunches, and yummy snacks from Giant Eagle.