Jammy French Toast / Hot Jam Sandwich

"This is basically a jam sandwich cooked like french toast. You can use any jam you like but raspberry is my fave so for the sake of this recipe that's what I'm listing. Lovely!"
 
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photo by Wendy-Bob photo by Wendy-Bob
photo by Wendy-Bob
photo by Wendy-Bob photo by Wendy-Bob
Ready In:
10mins
Ingredients:
6
Serves:
1
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ingredients

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directions

  • Beat the egg, sugar and vanilla in a shallow dish.
  • Make up your jam sandwich with the bread and jam. Cut the crusts off if you wish (I do!).
  • Soak the sandwich in the egg mixture until it has all been absorbed into the sandwich.
  • Heat a knob of butter in a frying pan over a medium heat.
  • Fry for 1 - 2 minutes on each side or until lovely and golden.
  • Serve immediately.

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Reviews

  1. A little to rich for my tastes. But I did like the outside of the sandwich I think next time I will add sausage inside and no jelly. Thanks for the idea.
     
  2. A+ reviews from the bf. I used strawberry jelly and whole wheat bread. It was quick and easy, thanks!
     
  3. I will start by saying that I loved the taste of this. However, I felt like I had to cook it longer than suggested, because I am fanatical about making sure the eggs are done and I couldn't tell if it was done in the middle. In the future, I think I will stick to regular French Toast and then top it with the jelly or jam that I have on hand. Thanks for the idea, though.
     
  4. This is delicious! I don't know why I didn't think of this! I used blackberry jam and whole wheat bread. It really hit the spot on a cool day! Thanks for sharing.
     
  5. Wow!!! This was even better than I had thought it would be! We used Grape Jam (not jelly) cuz I didn't want to open a new jar of raspberry. It was sooo good, and soooo easy! I might even use this for my cooking class!! I sprinkled it with powdered sugar!
     
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Tweaks

  1. Didn't have all ingredients for it though
     

RECIPE SUBMITTED BY

Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
 
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