For my boyfriend's birthday, he requested "French toast with peanut butter". This turned out super tasty and will definitely become a special weekend brunch treat!
Ingredients:
8 slices brioche bread
8 tablespoons creamy peanut butter
8 eggs
1/4 cup rum chata
1 orange, zested and juiced
1 1/2 teaspoons vanilla, divided
4 cups corn flakes
4 tablespoons butter
1 cup strawberries, diced
1/4 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon granulated sugar
maple syrup for drizzling
Preparation:
1. In large measuring cup, add diced strawberries with granulated sugar and 3 tablespoons orange juice. Use a muddler to mash strawberries. Set aside to marinate. Right before serving, drain any extra liquid out of berries.
2. Using a hand mixer, whip whipping cream in a medium bowl. When the cream comes to soft peaks, add granulated sugar and 1/2 teaspoon vanilla. Whip until cream has stiff peaks.
3. Spread about 2 tablespoons of peanut butter on 4 slices of bread. Place the other 4 slices of bread on top of each slice with peanut butter, making 4 peanut butter sandwiches.
4. In a medium bowl, whisk eggs, rum chata, orange zest, and 1 teaspoon vanilla together.
5. Use your hands to crush corn flakes. Place in a pie plate.
6. Heat a large skillet over medium heat. Melt 1 tablespoon of butter in the skillet.
7. As butter melts, coat one peanut butter sandwich in the egg wash, making sure to get the sides as well. Dip egg washed sandwich in the corn flakes on both sides, gently pressing the corn flakes into the egg washed bread.
8. Cook 2 sandwiches in the skillet at a time, egg washing and dipping in corn flakes. Melt an additional tablespoon of butter ahead of each pair of sandwiches. Cook each sandwich 2-3 minutes per side, until egg wash is cooked and corn flake crust is crispy.
9. Cut French toast in half to place on plate. Dust with powdered sugar. Top with a few spoonfuls of strawberry sauce and drizzle with maple syrup. Top with whipped cream.
Ingredients:
8 slices brioche bread
8 tablespoons creamy peanut butter
8 eggs
1/4 cup rum chata
1 orange, zested and juiced
1 1/2 teaspoons vanilla, divided
4 cups corn flakes
4 tablespoons butter
1 cup strawberries, diced
1/4 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon granulated sugar
maple syrup for drizzling
Preparation:
1. In large measuring cup, add diced strawberries with granulated sugar and 3 tablespoons orange juice. Use a muddler to mash strawberries. Set aside to marinate. Right before serving, drain any extra liquid out of berries.
2. Using a hand mixer, whip whipping cream in a medium bowl. When the cream comes to soft peaks, add granulated sugar and 1/2 teaspoon vanilla. Whip until cream has stiff peaks.
3. Spread about 2 tablespoons of peanut butter on 4 slices of bread. Place the other 4 slices of bread on top of each slice with peanut butter, making 4 peanut butter sandwiches.
4. In a medium bowl, whisk eggs, rum chata, orange zest, and 1 teaspoon vanilla together.
5. Use your hands to crush corn flakes. Place in a pie plate.
6. Heat a large skillet over medium heat. Melt 1 tablespoon of butter in the skillet.
7. As butter melts, coat one peanut butter sandwich in the egg wash, making sure to get the sides as well. Dip egg washed sandwich in the corn flakes on both sides, gently pressing the corn flakes into the egg washed bread.
8. Cook 2 sandwiches in the skillet at a time, egg washing and dipping in corn flakes. Melt an additional tablespoon of butter ahead of each pair of sandwiches. Cook each sandwich 2-3 minutes per side, until egg wash is cooked and corn flake crust is crispy.
9. Cut French toast in half to place on plate. Dust with powdered sugar. Top with a few spoonfuls of strawberry sauce and drizzle with maple syrup. Top with whipped cream.