Throughout my whole life, I’ve liked to eat things with my fingers. The usual stuff like sandwiches, sure, but also the unusual like pasta and mashed potatoes, so I’m always looking for a reason to eat with my fingers. It’s that remnant inner child that remains. And I’m incredibly tactile. I just like touching things.
This morning I wanted to make French toast for brunch, but also wanted to eat with my fingers and not make a goopy maply mess while doing it. I decided on a stuffed French toast idea with a twist. Cut little finger sandwiches and dredge them in rolled oats before frying in butter. Lets just say these are so addictive you’ll be stuffed yourself before realizing you ate a half dozen of them!!
PB and J Oaty French Toasties
8 slices whole wheat sandwich bread
8 tsp peanut butter
16 tsp your favourite jam (I used a locally produced Saskatoon berry jam – similar to a huckleberry/blueberry)
4 large eggs
4 tsp water
1 cup rolled oats
Butter for frying
Lay the bread out. Spread a thin layer of peanut butter on each slice. Spread the jam liberally on every second slice and enclose with the “un-jammed” slice (Ok, I just told you how to make a PB and J sandwich. Feel free to smack me around!!) 😉
Cut the crusts off each of the four sandwiches. Cut each sandwich into thirds.
Beat the eggs and water together in one medium sized bowl until smooth. Add the rolled oats to another medium bowl.
Preheat a cast iron pan over medium heat. When hot enough to smoulder, but not smoke, add a tablespoon of butter. Dredge each finger sandwich in the egg mixture, then dredge in the rolled oats, pressing the oats on each sandwich to coat thoroughly.
Place the oaty French toast into the preheated pan, two fingers at a time. Brown on all sides until deeply golden.
Remove any oat flakes from the pan that fall away from the French toast. They will brown too quickly and add bitterness to the butter in the pan.
Repeat with two more finger sandwiches and another tablespoon of butter until all of the prepared sandwiches are done. Serves 2-3 on their own or 5-6 as part of a larger brunch with eggs, sausage, bacon, etc. Serve with maple syrup as a dip or dust with icing/powdered sugar.