Peanut butter French toast recipe
The addition of peanut butter to the custard mix for this French toast gives it a subtle nuttiness – delicious with a sweet and slightly tart blueberry compote. The compote will freeze well so make double for an even speedier dessert next time.
Ingredients
- 200 g frozen blueberries
- 1 tbsp runny honey
- 2 large eggs
- 125 g smooth peanut butter
- 150 ml whole milk
- 1 tsp vanilla extract
- 4 thick slices of brioche
- 1 amount of butter, for frying
- 1 amount of icing (confectioners') sugar, to serve
- 7.1 oz frozen blueberries
- 1 tbsp runny honey
- 2 large eggs
- 4.4 oz smooth peanut butter
- 5.3 fl oz whole milk
- 1 tsp vanilla extract
- 4 thick slices of brioche
- 1 amount of butter, for frying
- 1 amount of icing (confectioners') sugar, to serve
- 7.1 oz frozen blueberries
- 1 tbsp runny honey
- 2 large eggs
- 4.4 oz smooth peanut butter
- 0.6 cup whole milk
- 1 tsp vanilla extract
- 4 thick slices of brioche
- 1 amount of butter, for frying
- 1 amount of icing (confectioners') sugar, to serve
Details
- Cuisine: French-inspired
- Recipe Type: French toast
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 14 mins
- Serves: 4
Step-by-step
- Tip the blueberries into a pan with 1 tbsp water and the honey. Bring up to the boil and simmer gently for 6-8 minutes, until split and juicy.
- Meanwhile, whisk together the eggs and peanut butter until fairly smooth. Gradually whisk in the milk, followed by the vanilla extract.
- Lay the brioche slices out in a dish and pour over the egg mixture. Leave to soak for 2 minutes, then turn over and soak for a further 2 minutes.
- Melt the butter in a large frying pan. Carefully lift two of the brioche slices out of the pan and fry for 2-3 minutes each side, until crisp and golden.
- Keep warm and repeat with the other slices.
- Serve with the blueberry compote and a dusting of icing sugar.
This recipe is from Good Food Fast by Emily Jonzen (National Trust Books, £14.99), out on March 3rd 2022.
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