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
PEANUT BRITTLE
- golden caster sugar 75g
- roasted peanuts 25g, roughly chopped
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.
Nutritional Information
- Kcals 1006
- Fat 57.4g
- Saturates 28g
- Carbs 93.9g
- Sugars 54.7g
- Fibre 4.5g
- Protein 23.5g
- Salt 19g
