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PB and J french toast with peanut brittle
Published: August 15, 2016 at 10:25 AM
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Serves 2
Easy
Total time: 30 mins
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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
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Make this PBJ french toast for a decadent brunch, then also check out our classic french toast and vegan french toast. For more toast inspiration, see our honey butter toast recipe.
Ingredients
Nutrition
-
50g crunchy peanut butter
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50g mascarpone
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4 thick slices brioche or bloomer
-
2 eggs
lightly beaten
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1 tbsp golden caster sugar
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2 tsp vanilla extract
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50ml double cream
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for frying butter
JAM
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100g raspberries
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½ small lemon
juiced
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50g icing sugar
PEANUT BRITTLE
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75g golden caster sugar
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25g roasted peanuts
roughly chopped
Nutrition: per serving
- kcal1006
- fat57.4g
- saturates28g
- carbs93.9g
- sugars54.7g
- fibre4.5g
- protein23.5g
- salt19g
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Method
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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.
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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.
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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.
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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.
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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.
Check out our french toast recipes for indulgent brunch ideas.
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