Peanut Butter Crunch French Toast

By Kmac_4

Ingredients

• 1/2 C creamy peanut butter
• 16 - 1/2 inch thick slices brioche
• 4 large eggs, beaten
• 1/4 C heavy cream
• 2 t pure vanilla
• 4 C cornflakes, finely crushed
• 4 T unsalted butter
• powdered sugar for dusting
• 4 C mixed berries
• Maple syrup for serving

Preparation

Step 1

Preheat the oven to 250 degrees. Line a large baking sheet with wax paper. Spread 1 T of peanut butter on each of 8 slices of brioche and cover with the remaining 8 slices, making sandwiches.

In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer to the baking sheet.

Melt 1 T of butter in a large skillet. Add 4 of the sandwiches and cook over moderate heat until golden and crsp on the bottom, 2 - 3 minutes. Transfer the half-cooked sandwiches to the baking sheet. Add another T of butter to the skillet, flip the sandwiches back into the skillet and cook until golden and crisp on the bottom. Transfer to the baking sheet and keep warm in the oven. Repeat with last 4 sandwiches. Serve with dusting of powdered sugar, syrup and berries.