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PB and J french toast with peanut brittle

Name: PB and J french toast with peanut brittle
Total time: 30 min
Ingredients: 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

30 minutes
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

Published: August 15, 2016 at 10:25 am

Ingredients

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

JAM

raspberries 100g
lemon ½ small, juiced
icing sugar 50g

PEANUT BRITTLE

golden caster sugar 75g
roasted peanuts 25g, roughly chopped

Method

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.