Thick French Toast With Peanut Butter Recipe

Prepare bread

If your brioche slices are very fresh, lightly stale them for a few hours uncovered or toast briefly — slightly dry bread absorbs custard better. Keep slices about 3/4- to 1-inch thick for best results (8 slices total).

Make the custard

In a wide shallow bowl or a rimmed baking dish large enough for a slice, whisk together 4 large eggs until homogenous. Whisk in 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt until sugar is dissolved and mixture is smooth.

Soak the bread

Working 2–3 slices at a time (depending on bowl size), submerge each brioche slice in the custard for 20–30 seconds per side, pressing gently so the custard penetrates but the slice doesn't fall apart. Thicker or very stale slices can soak up to 45 seconds per side. Lift and let excess drip back into the bowl.

Heat pan

Place a heavy skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and swirl to coat. Reduce heat slightly if your pan runs hot — you want the surface to be hot but not smoking so the toast browns without burning.

Cook the French toast

Add 2–3 soaked slices to the skillet without crowding. Cook for 3–4 minutes on the first side until deep golden brown and a bit crisp at the edges. Flip and add another 1/2 tablespoon butter if needed; cook 2–3 minutes more until the center feels set and the second side is golden. Transfer to a warm plate and keep in a low oven (100–120°C / 210–250°F) while you cook remaining slices, adding butter as needed.

Prepare peanut butter drizzle

In a small microwave-safe bowl or a small saucepan, combine 1/2 cup creamy peanut butter and 1 tablespoon warm water. Heat gently (microwave in 15-second bursts, stirring between) until the peanut butter loosens to a pourable consistency. Stir in 1/4 cup maple syrup until smooth. If too thick, add up to 1 more teaspoon warm water; if too thin, warm slightly longer. Taste and adjust sweetness with more maple syrup if desired.

Assemble and serve

Place 1–2 slices of warm French toast on each plate (depending on appetite). Spoon or drizzle the warm peanut butter-maple sauce over the top. Add optional sliced bananas and sprinkle with chopped roasted peanuts for texture. Dust with powdered sugar if using. Serve immediately while warm.

Storage and reheating

Leftover peanut butter sauce can be refrigerated in an airtight container up to 3 days; rewarm gently before using. Leftover French toast keeps refrigerated up to 2 days; reheat in a 175°C (350°F) oven for 8–10 minutes or in a toaster oven until hot and crisp.