PB&J French Toast

Mike Reid

Ingredients:

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

Method:

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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