PB&J French ToastMike Reid
Recipe brought to you with the help of our friends at Let’s Go Motorhomes
- 2 Free range eggs
- 100ml Milk
- Brioche loaf, half (2 days old)
- 2 Tbsp Peanut butter, smooth
- 100g good quality Strawberry Jam
- 75g butter
- 1 Punnet strawberries
- 75g caster sugar
- 1 vanilla pod
- Vanilla Ice cream
- 1 tbsp peanuts for garnish
- Cut your strawberries in half and cook out with the sugar and a touch of water, cook until a compote
- Combine the eggs and milk together in a bowl, adding the peanut butter and vanilla pod.
- Cut your bread into slices and spread jam on each slice before combing and then soaking in your milk and egg mixture for about a minute
- Heat your pan over a medium heat and melt the butter before adding your french brioche sandwich. Cook gently on both sides until golden brown
- To serve, place your french toast on the plate and top with the strawberry compote and ice cream before grating some roasted peanuts on top
Our friends at Wine Selectors suggest pairing this dish with a Off dry Riesling.
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