PB&J French Toast

Category, DifficultyBeginner

Yields6 Servings
Prep Time30 minsCook Time5 minsTotal Time35 mins

Equipment
 Cast-iron griddle
 Food processor
 Large shallow dish
 Baking sheet with rack
Strawberry Jelly
 4 cups Quartered fresh strawberries
 ¼ cup Orange juice
 ¼ cup Sugar
 ¼ tsp Kosher salt
Peanut Butter French Toast
 6 cups peanut butter flavored corn and oat cereal (recommended: Cap'n Crunch Peanut Butter Crunch)
 7 Eggs, lightly beaten
 4 cups Powdered sugar
 1 tsp Vanilla extract
 ½ tsp Cinnamon
 1 Pinch nutmeg
 1 Loaf brioche bread, cut into 1-inch slices
 6 tbsp Butter, divided
 Powdered sugar, to serve

Directions


1

Bring a large cast-iron griddle to medium-low heat.

2

Pour the cereal into a food processor fitted with the blade attachment. Pulse until the cereal is in small, coarse crumbs (roughly the texture of Japanese bread crumbs).

3

In a large, shallow dish, combine the cream, eggs, sugar, vanilla, cinnamon, and nutmeg. Whisk to combine. Pour the cereal crumbs into a second shallow dish.

4

Soak 2 slices of bread in the cream mixture for about 30 seconds on each side, shake off the excess, then land in the cereal crumbs. Coat both sides and the edges, then land on a baking sheet lined with a rack. Repeat with remaining slices bread.

5

Working in batches, fry the prepared bread on the griddle until golden brown and toasted, about 5 minutes per side. Reserve on a baking sheet lined with a rack. Use the butter between batches to keep the griddle greased.

6

Serve warm with the strawberry Jelly and powdered sugar.

Ingredients

Equipment
 Cast-iron griddle
 Food processor
 Large shallow dish
 Baking sheet with rack
Strawberry Jelly
 4 cups Quartered fresh strawberries
 ¼ cup Orange juice
 ¼ cup Sugar
 ¼ tsp Kosher salt
Peanut Butter French Toast
 6 cups peanut butter flavored corn and oat cereal (recommended: Cap'n Crunch Peanut Butter Crunch)
 7 Eggs, lightly beaten
 4 cups Powdered sugar
 1 tsp Vanilla extract
 ½ tsp Cinnamon
 1 Pinch nutmeg
 1 Loaf brioche bread, cut into 1-inch slices
 6 tbsp Butter, divided
 Powdered sugar, to serve

Directions

1

Bring a large cast-iron griddle to medium-low heat.

2

Pour the cereal into a food processor fitted with the blade attachment. Pulse until the cereal is in small, coarse crumbs (roughly the texture of Japanese bread crumbs).

3

In a large, shallow dish, combine the cream, eggs, sugar, vanilla, cinnamon, and nutmeg. Whisk to combine. Pour the cereal crumbs into a second shallow dish.

4

Soak 2 slices of bread in the cream mixture for about 30 seconds on each side, shake off the excess, then land in the cereal crumbs. Coat both sides and the edges, then land on a baking sheet lined with a rack. Repeat with remaining slices bread.

5

Working in batches, fry the prepared bread on the griddle until golden brown and toasted, about 5 minutes per side. Reserve on a baking sheet lined with a rack. Use the butter between batches to keep the griddle greased.

6

Serve warm with the strawberry Jelly and powdered sugar.

PB&J French Toast