Almond Butter Crunch French Toast

Almond Butter Crunch French Toast

My sister and brother-in-law came to visit this weekend so I decided to make an extra special breakfast.  I saw a recipe for peanut butter crunch French toast on the Today show and started drooling.  I knew the fam would eat this up! I changed the recipe a little though.  Mr. Bear and I love almond butter so I used that instead of peanut butter.  And I switched out the brioche for Challah (Holla!) bread. It was amazing!   That coupled with Applewood smoked bacon w maple syrup really topped off our morning!  Maybe I can be a morning person after all.  Well maybe not, but for that kind of breakfast I’ll try.

Recipe: Peanut butter crunch French toast

By: Gail Simmons

Ingredients

• 1/2 cup creamy peanut butter
• Sixteen 1/2-inch-thick slices brioche
• 4 large eggs, beaten
• 1/4 cup heavy cream
• 2 teaspoons pure vanilla extract
• 4 cups cornflakes, finely crushed
• 4 tablespoons unsalted butter
• Confectioners
• 4 cups mixed berries
• Maple syrup, for serving

Preparation

Preheat the oven to 250 degrees F. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of brioche and cover with the remaining 8 slices, making sandwiches.

In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet.

Melt 1 tablespoon of the butter in a very large skillet. 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. 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. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Transfer the French toast to plates and dust with confectioners' sugar. Top with the berries and drizzle with maple syrup.