Jamie West, at The Mayflower Inn, Washington, Connecticut, created this decadent French toast recipe. It is made from two buttery brioche slices that are filled with creamy peanut butter and coated with crunchy cornflakes. They are then toasted to crispiness and topped off with maple syrup and fresh strawberries. Grace Parisi, from F&W, adapted this recipe to be easier and cheaper.
Ingredients
- 1/2 cup creamy peanut butter
- 16 (1/2-inch-thick) slices brioche
- Four large eggs, beaten
- 1/4 cup heavy cream
- Two teaspoons of pure vanilla extract
- 4 cups cornflakes, finely crushed
- Four tablespoons unsalted butter
- Confectioners’ sugar for dusting
- 4 cups mixed berries
- Maple syrup for serving
Directions
- Preheat the oven to 250 degrees F. Line a large baking tray with wax paper. Spread one tablespoon of peanut butter onto each of the eight brioche slices and then cover the sandwich with the other eight slices.
- In a pie dish, combine the cream with the vanilla and the eggs. Spread the cornflakes on another pie plate. Then, lightly soak the sandwich in the egg mixture. Finally, dredge the sandwich in the crushed cornflakes. Press to ensure that they adhere. Transfer the sandwiches onto the baking sheet.
- Melt one tablespoon of butter in a large skillet. Add four sandwiches to the skillet and cook on moderate heat for 2 to 3 minutes until the bottom is golden brown and crispy. Transfer the sandwiches that are half-cooked to the baking sheet. Add another tablespoon of butter to the skillet. Flip the sandwiches back in the skillet. Cook until golden crisp on the bottom (about 2 minutes). Transfer the sandwiches to a baking sheet and warm them in the oven. Then, wipe out the skillet to cook the rest of the sandwiches. Then, dust the French toast with confectioner sugar and transfer it to plates. Add the berries to the top and drizzle maple syrup.
