Peanut Butter Crunch French Toast

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

Recipe: #19820

June 30, 2015

Categories: French Toast



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

Original is 4 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to use creamy peanut butter for this recipe, as crunchy peanut butter will not spread properly.
  • If you do not have white bread, you can substitute with any kind of bread you prefer.

  • For the peanut butter, substitute almond butter for a nuttier flavor. The benefit of this substitution is that almond butter is a great source of healthy fats and adds a delicious nutty flavor to the French toast.
  • For the cornflakes, substitute crushed graham crackers for a sweeter flavor. The benefit of this substitution is that the graham crackers will add a delicious sweetness to the French toast, and they will also provide a crunchy texture to the dish.

Chocolate Peanut Butter Crunch French Toast Replace the peanut butter with chocolate spread and the cornflakes with crushed chocolate cookies. Instead of strawberries, top with banana slices and drizzle with chocolate syrup.



Bacon-Wrapped Asparagus: This dish is a great accompaniment to the Peanut Butter Crunch French Toast, as the salty bacon and fresh asparagus provide a delicious contrast to the sweet and crunchy French toast. It's also a great way to add a nutritious vegetable to the meal.


Strawberry-Filled Crepes: These light and fluffy crepes are filled with a sweet and tart strawberry filling, making them a perfect complement to the Peanut Butter Crunch French Toast. The crepes are also a great way to add a touch of elegance to the meal.




FAQ

Q: What type of bread should I use?

A: Use 1/2-inch-thick slices of white bread for the best results.



Q: How long should I toast the bread?

A: Toast the bread for about 1-2 minutes until golden brown.

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Fun facts:

The Mayflower Inn in Washington, Connecticut, where this recipe originated, is a luxury inn that has been visited by many celebrities, including Oprah Winfrey.

The combination of peanut butter and cornflakes is believed to have been invented by the Kellogg brothers in the early 1900s.