• Serves: 4
  • Prep Time: 10 min
  • Cook Time: 8 to 10 min
  • Total Time: 18 to 20 min


  • 8 slices thick-cut egg bread
  • 1¼ cups smooth peanut butter
  • ⅓ cup Welch’s Natural Concord Strawberry Spread
  • 1½ cups milk
  • 2 eggs
  • ¼ tsp vanilla
  • 2 tbsp unsalted butter
  • ½ cup low-fat Greek yogurt
  • 1 cup fresh raspberries


  1. Spread half the slices of bread with peanut butter. Spread remaining slices of bread with ¼ cup of the strawberry spread. Sandwich bread together.
  2. In shallow dish, whisk together milk, eggs and vanilla; dip sandwiches in batches into mixture, turning to coat both sides.
  3. In skillet, melt half of the butter over medium-high heat; fry 2 sandwiches, turning once, for about 4 minutes or until golden. Repeat with remaining butter and sandwiches.
  4. Cut each sandwich into 4 fingers. Mix yogurt with remaining strawberry spread; serve with sandwiches and raspberries.

Nutrition per Serving

Serving Size: ¼ recipe
  • 530 calories
  • 22g fat
  • 130mg cholesterol
  • 490mg sodium
  • 65g carbohydrates
  • 4g fiber
  • 31g sugar
  • 18g protein

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