After the peanut butter and jelly sandwich for lunch, I figured out another reason why you should make peanut butter bread = peanut butter french toast for breakfast! And while I was at it, how about some chocolate maple syrup to pour over the top? I think I hear an unhesitant yes. So come on over, I’ll cook you breakfast.
I almost made a Nutella maple syrup, but I kept true to the chocolate and peanut butter marriage instead. Darn, guess that means I’ll have to come up with something else for the Nutella syrup O:-). Someone’s gotta do it.
FRENCH TOAST
Ingredients:
8 (1/2 inch) slices day old peanut butter bread (left out overnight)
1 cup milk
3 eggs
1/4 tsp cinnamon
4 Tbsp unsalted butter
1 recipe chocolate maple syrup (below)
Dry roasted peanuts, garnish
Directions:
- In shallow bowl, whisk together the milk, eggs, and cinnamon. Dip bread into mixture, allow to soak momentarily.
- On a flat pan over medium-low heat, melt 1 Tbsp butter. Place two slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and repeat with remaining slices. Serve immediately with chocolate maple syrup.
CHOCOLATE SYRUP
Ingredients:
1 cup real maple syrup
4 Tbsp cocoa powder
4 Tbsp unsalted butter
Directions:
- In a small saucepan over medium, heat the syrup until hot. Remove from heat and whisk in cocoa powder and butter until cocoa is incorporated and butter is melted. Serve warm.
Source: The Spiffy Cookie original
