It’s time for peanut butter stuffed french toast, dipped in a cocoa egg mixture. Which must not to be confused with my peanut butter french toast with chocolate syrup, which was made with peanut butter bread and then had a chocolate-maple syrup drizzled over it. Today’s french toast is much more peanut buttery. The filling is similar to the inside of a buckeye candy (which is peanut butter, powdered sugar, and butter), and since it has a chocolate coating on the outside as well I was tempted to name it “Buckeye French Toast”.
Today’s game is versus UAB at home in The Horseshoe. But it is only going to be aired on The Big Ten Network, so I will be unable to view it. However, I will be watching the Michigan versus Notre Dame game. It feels so wrong to cheer for that state up north, but I’ve gotta support my conference (didn’t I have this struggle already once this year when they played Alabama?).
One year ago: Pumpkin Granola
PEANUT BUTTER AND CHOCOLATE FRENCH TOAST
3 Tbsp creamy peanut butter
1 Tbsp powdered sugar
2 slices whole wheat bread
1 egg, lightly beaten
1/4 cup 2% milk
1 Tbsp cocoa powder
- Preheat a lightly greased pan (or griddle) over medium heat.
- In a small bowl, cream together the peanut butter and powdered sugar. Spread on both slices of bread and sandwich together.
- In another small bowl, lightly beat the egg, milk and cocoa powder. Dip the sandwich into the egg mixture, coating both sides.
- Cook french toast until browned on both sides. Serve with a sprinkle of powdered sugar and syrup.
Source: Adapted from Peanut Butter Fingers.