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Nutrition Facts
Serving Size 105 g
(Approx. 6 Servings)
Amount Per Serving
Calories 230 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 280 mg 12%
Total Carbohydrate 36 g 12%
Dietary Fiber 1 g 4%
Sugars 22 g
Protein 5 g
Vitamin A 2% Iron 4%
Vitamin C 6% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Velvet Elvis French Toast

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

1/2 cup(s) Vela Farms Cinnamon Banana Jam
3 Tbsp creamy peanut butter
1 large egg
1/2 cup(s) milk
1/4 Tsp salt
6 thin sliced white bread, stale or dry
2 Tsp vegetable oil
2 Tsp unsalted butter
1 banana, sliced into pieces
2 Tbsp powdered sugar
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In a medium sized bowl, whisk jam, peanut butter, egg, milk, and salt.
Place bread into mixture and soak 10 minutes, turning occasionally.
Warm a large nonstick skillet over medium-low heat.
Add oil and butter to pan; when butter is melted, remove 3 slices of bread from batter and place in pan.
Cook 4 to 5 minutes per side until toasted and golden brown. Remove from pan and repeat process with the next 3 slices.
Place toasted bread onto a serving platter, then top with sliced bananas and powdered sugar.



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