Peanut Butter Chocolate Stuffed French Toast with Jelly Syrup

1/2 cup peanut butter
8 slices bread
1/4 cup mini chocolate chips
1/2 cup milk
3 large eggs
2 Tbsp sugar
1 tsp vanilla
pinch salt
2/3 cup grape jelly
1 Tbsp butter
Whipped cream for serving, if desired

Spread 1 Tbsp peanut butter on each bread slice.  Divide the chocolate chips among 4 slices, peanut butter side down, to make 4 sandwiches.  In shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt.  Soak each sandwich in the egg mixture until saturated, about 5 seconds.  Transfer the sandwiches to a large platter in a single layer.  In a saucepan, cook the jelly and 3 Tbsp water over low heat, stirring occasionally, until warm and smooth.  In a large skillet, melt 1/2 Tbsp butter.  Add half of the sandwiches and cook until golden, about 2 minutes on each side.  Repeat with the remaining butter and sandwiches.  Slice and serve with the whipped cream and jelly syrup.

Serves 4