Sep 08 2009
Peanut Butter French Toast
Ingredients
1/2 cup creamy peanut butter
16 slices brioche or any bread will do
4 large eggs, beaten
1/4 cup heavy cream
2 teaspoons pure vanilla extract
4 cup(s) cornflakes, finely crushed
4 tablespoon(s) unsalted butter
Confectioner’s sugar
4 cup(s) mixed berries
Directions
Preheat the oven to 250 degrees. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of bread and cover with the remaining 8 slices, making sandwiches.
In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet.
Melt 1 tablespoon of the butter in a very large skillet. Add 4 of the sandwiches (or as many as you can fit) and cook over moderate heat until crisp on the bottom, 2 to 3 minutes. Transfer the half-cooked sandwiches to the baking sheet. Add another tablespoon of the butter to the skillet, flip the sandwiches back into the skillet and cook until crisp on the bottom. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Dust finished toast with confectioner’s sugar. Top with berries.
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Mmmmm! I am so hungry for this right now! I am going to make this but instead of berries, I’m going to top it with chocolate chips. Peanut butter & chocolate – you can’t beat that!