Peanut Butter Crunch French Toast
Peanut Butter Crunch French Toast
This decadent version of French toast, from Jamie West at The Mayflower Inn in Washington, Connecticut, is made with two slices of buttery brioche that are filled with creamy peanut butter, coated in crunchy cornflakes, toasted until crisp and topped with maple syrup and fresh berries. F&W's Grace Parisi adapted the recipe to make it easier and cheaper.
Ingreadient
- 1/2 cup creamy peanut butter
- 16 (1/2-inch-thick) slices brioche
- 4 large eggs, beaten
- 1/4 cup heavy cream
- 2 teaspoons pure vanilla extract
- 4 cups cornflakes, finely crushed
- 4 tablespoons unsalted butter
- Confectioners' sugar, for dusting
- 4 cups mixed berries
- Maple syrup, for serving
Direction
- Preheat the oven to 250°F. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of brioche 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 and cook over moderate heat until golden and 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 golden and crisp on the bottom, about 2 minutes longer. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Transfer the French toast to plates and dust with confectioners' sugar. Top with the berries and drizzle with maple syrup.
