Pb & J French Toast Recipe
brioche french toast stuffed with peanut butter & raspberry jam —topped with candied peanuts, chantilly
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Stuffing
Spread a generous layer of peanut butter on one slice of brioche and a layer of raspberry jam on another. Press the two slices together to form a stuffed sandwich.
- 2
Make the Batter
In a bowl, whisk together eggs, milk, vanilla extract, and ground cinnamon until well combined.
- 3
Dip and Cook the French Toast
Heat a large skillet over medium heat and melt 1 tablespoon of butter. Dip the stuffed brioche sandwich into the egg mixture, ensuring both sides are well coated. Place in the skillet and cook for 3-4 minutes on each side or until golden brown and cooked through. Repeat with remaining sandwiches, adding more butter as needed.
- 4
Prepare Chantilly Cream
In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
- 5
Serve
Slice the stuffed French toast in half, serve topped with chantilly cream, and sprinkle with candied peanuts.
