PB&J french toast with peanut brittle

  • serves 2
  • Easy

This recipe for PB&J french toast with peanut brittle takes inspiration from America for a truly indulgent breakfast treat. Keep any leftover jam covered in the fridge for up to four days



  • crunchy peanut butter 50g
  • mascarpone 50g
  • brioche or bloomer 4 thick slices
  • eggs 2, lightly beaten
  • golden caster sugar 1 tbsp
  • vanilla extract 2 tsp
  • double cream 50ml
  • butter for frying
  • raspberries 100g
  • lemon ½ small, juiced
  • icing sugar 50g
  • golden caster sugar 75g
  • roasted peanuts 25g, roughly chopped


  • Step 1

    To make the brittle, sprinkle the sugar into a heavy-based frying pan in a thin layer covering the base. Cook on a medium heat until the sugar melts and turns into a caramel. Don’t be tempted to stir it at this point, swirl the pan to melt the sugar. When the sugar turns an amber colour, tip in the nuts with a pinch of salt and coat them in the caramel. Pour carefully onto a baking-paper-lined tray, and leave to cool completely.

  • Step 2

    Tip the jam ingredients into a small pan, and cook until the raspberries lose their shape and become jammy. Strain through a sieve, discarding the seeds, if you like, and leave to cool. Break the cooled brittle into shards, then pulse in a small blender to get caramel and nut crumbs.

  • Step 3

    Mix the peanut butter in a bowl to loosen, then beat in the mascarpone. Divide the mix between 2 pieces of brioche, and spread 2 more pieces with 2 tbsp of the  raspberry jam. Sandwich the slices together to make a PB&J sandwich.

  • Step 4

    Beat the eggs, sugar, vanilla and cream in a shallow bowl, then soak the sandwiches for a few minutes on each side until the crusts start to soften and the sandwiches turn squidgy.

  • Step 5

    Heat a knob of butter in a frying pan, and when it starts to foam, add the sandwiches. Cook for 2-4 minutes on each side until golden and crisp. Turn over and cook on the other side. Serve with some of the peanut brittle sprinkled over.

Nutritional Information

  • Kcals 1006
  • Carbs 93.9g
  • Protein 23.5g
  • Fat 57.4g
  • Sugars 54.7g
  • Salt 19g
  • Saturates 28g
  • Fibre 4.5g