Peanut Butter Crunch French Toast

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.