Make this PBJ french toast for a decadent brunch, then also check out our classic french toast and vegan french toast.


  • 50g crunchy peanut butter
  • 50g mascarpone
  • 4 thick slices brioche or bloomer
  • 2 eggs, lightly beaten
  • 1 tbsp golden caster sugar
  • 2 tsp vanilla extract
  • 50ml double cream
  • for frying butter


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


  • 75g golden caster sugar
  • 25g roasted peanuts, 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.


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