Peanut Butter Crunch French Toast

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Adapted from Jamie West at The Mayflower Inn in Washington, Connecticut,"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (318.9 g)
  • Calories 689
  • Total Fat - 40.2 g
  • Saturated Fat - 14.7 g
  • Cholesterol - 250.4 mg
  • Sodium - 270.2 mg
  • Total Carbohydrate - 64.5 g
  • Dietary Fiber - 9.8 g
  • Sugars - 19.2 g
  • Protein - 22.6 g
  • Calcium - 420.8 mg
  • Iron - 27.1 mg
  • Vitamin C - 14.5 mg
  • Thiamin - 1.5 mg

Step 1

Preheat the oven to 250°.

Step 2

Line a large baking sheet with wax paper.

Step 3

Spread 1 tablespoon of the peanut butter on each of 8 slices of bread and cover with the remaining 8 slices, making sandwiches.

Step 4

In a pie plate, beat the eggs with the cream and vanilla.

Step 5

In another pie plate, spread the crushed cornflakes.

Step 6

Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere.

Step 7

Transfer the sandwiches to the baking sheet.

Step 8

Melt 1 tablespoon of the butter in a very large skillet.

Step 9

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.

Step 10

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.

Step 11

Transfer to the baking sheet and keep warm in the oven.

Step 12

Wipe out the skillet and cook the remaining sandwiches.

Step 13

Transfer the French toast to plates and dust with confectioners' sugar.

Step 14

Top with the strawberries and drizzle with maple syrup.

Tips & Variations


No special items needed.

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