How To Make Peanut Butter Crunch French Toast
Have a sweet breakfast with this tasty french toast, brioche with peanut butter, dredged in cream, baked, pan-toasted, and finished with berries on top!
Serves:
Ingredients
- ½cupcreamy peanut butter
- 16slicesbrioche,½-inch thick
- 4large eggs
- ¼cupheavy cream
- 2tsppure vanilla extract
- 4cupscornflakes
- 4tbspunsalted butter
- confectioners’ sugar
- 4cupsmixed berries
- maple syrup
Instructions
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Preheat the oven to 250 degrees F.
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Line a large baking sheet with wax paper.
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Spread 1 tablespoon of peanut butter on each of the 8 slices of brioche, and cover with the remaining 8 slices, making sandwiches.
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On a pie plate, beat the eggs with cream and vanilla.
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In another pie plate, spread the crushed cornflakes.
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Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere.
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Transfer the sandwiches to the baking sheet.
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Melt 1 tablespoon of butter in a very large skillet.
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Add 4 of the sandwiches and cook over moderate heat for 2 to 3 minutes until golden and crisp on the bottom.
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Transfer the half-cooked sandwiches to the baking sheet.
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Add another 1 tablespoon of the butter to the skillet, flip the sandwiches back into the skillet, and cook for about 2 minutes longer until golden and crisp on the bottom.
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Transfer to the baking sheet and keep warm in the oven.
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Wipe out the skillet and cook the remaining sandwiches.
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Transfer the French toast to plates and dust with confectioners’ sugar.
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Top with the berries and drizzle with maple syrup.
Nutrition
- Calories: 544.02kcal
- Fat: 24.27g
- Saturated Fat: 9.12g
- Trans Fat: 0.25g
- Monounsaturated Fat: 9.27g
- Polyunsaturated Fat: 3.84g
- Carbohydrates: 67.55g
- Fiber: 4.88g
- Sugar: 14.89g
- Protein: 16.13g
- Cholesterol: 159.25mg
- Sodium: 448.80mg
- Calcium: 108.12mg
- Potassium: 305.87mg
- Iron: 7.41mg
- Vitamin A: 240.35µg
- Vitamin C: 10.16mg
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