4 slices of bread (thick Texas toast is best)
2-3 TB milk………………………….....……………………..1 egg
1-1/2 cups cornflake crumbs or Panko bread crumbs
1/4 cup Peanut butter (smooth or crunchy)………..1/4 cup Jelly or Jam
1/2 tsp vanilla extract…………………..………………...Butter for pan (optional) Powdered sugar and/or maple syrup (optional garnish)
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Pour cornflake crumbs onto a plate and set aside. (If you’re making your own crumbs, pour the cornflakes onto the plate and crush with your palms.)
Whisk the egg with the milk and vanilla in a shallow, flatter bowl. Set aside.
Make 2 sandwiches, by using half of the peanut butter and half of the jelly for each sandwich. Dip the sandwiches in the egg mixture on both sides. Then dip the sandwiches into the cornflake crumbs, to coat both sides.
To FRY: Melt some butter in a skillet, at low heat, and grill the sandwiches on both sides until golden brown (about 4-6 minutes on each side).
To BAKE: Put sandwiches on a sheet pan that’s been sprayed with buttery non-stick spray (or greased with butter). Bake at 400 for 8-10 minutes ~ turn the sandwiches over, and bake another 8-10 minutes.
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Can dust with powdered sugar or drizzle with maple syrup before serving, if desired. Serve immediately