French Toast with Peanut Butter Maple Syrup
This is the best French toast I’ve ever had.
In part because I had a little toast with my bowl of peanut butter maple syrup.
Something so simple as mixing equal parts of melted honey roasted peanut butter with maple syrup seriously takes syrup, and the French toast, to a new level. So, so good.
I’ve made Homemade Honey Roasted Peanut Butter, Vanilla Maple Syrup and Vanilla Maple Butter, and they’re all sweet and wonderful, but peanut butter maple syrup is in a class of its own. I never want plain maple syrup again.
The French toast is classic, easy, straightforward French toast. I used half of one loaf of a fresh French bread baguette. If yours is day-old, it will soak up more of the coating so you may not yield quite as many slices. I made 18 small slices. They were like mini donuts. One led to three and then to five, very quickly.
The batch serves about four, and extra slices can be frozen. Take them out, pop them into the toaster like you would an Eggo, and breakfast is handled on busy mornings.
For the coating, I used 3 eggs, milk (use cream to make it extra rich), brown and granulated sugar, cinnamon, and vanilla.
The cinnamon and vanilla are essential in providing extra layers of flavor, and using two kinds of sugar gives a nice pop of sweetness to the French toast. I prefer my French toast to be slightly sweet, not taste like bread that’s been coated in eggs and fried.
I don’t have a pancake griddle, but it’s on my to-buy list. Every time I think I can live without one, I find myself wanting one. Just something else to suck up storage space, but people swear by the results.
However, the non-stick skillet I used with cooking spray worked just fine. I didn’t pan-fry in butter in order keep the calories and fat lower, but if you love the buttery sizzle of real butter, use it.
I saved my caloric shots for the spoonfuls of peanut butter maple syrup and the full on dunking of each bite into the bowl.
Sweet, creamy, decadent, and totally worth it. And with the strawberries on the side, it was almost like PB&J, but better.
This is my idea of classic French toast that’s soft in the interior with just a little bit of crispness to the edge, with a subtle twist and infusion of cinnamon and vanilla.
And the syrup. Making French toast just so you can have it is a great idea.
I wonder if I can frost a cake with it?
I want to try.
French Toast with Peanut Butter Maple Syrup
This is the best French toast I’ve ever had, thanks in large part to the honey roasted peanut butter maple syrup. It’s so simple but takes the French toast to a new level. The French toast is soft in the interior with just a little bit of crispness to the edge. The cinnamon and vanilla are provide extra layers of flavor, and using two kinds of sugar gives a nice pop of sweetness to the French toast. I used fresh bread, but if yours is day-old, it will soak up more of the coating so you may not yield as many slices. I didn’t pan-fry in butter in order keep the calories and fat lower, but if you love real butter, use it. I’d rather save my shots for the peanut butter maple syrup, which is crazy good. Extra slices can be frozen and treated like toaster waffles, perfect for busy mornings.
3 large eggs
1/2 cup milk or cream (I used skim milk)
2 tablespoons granulated sugar
1 tablespoon light brown sugar, packed
1 tablespoon vanilla extract
2 teaspoons cinnamon
half of 1 French baguette, about 18 small slices sliced 1/2-inch to 3/4-inch thick
1/2 cup honey roasted creamy peanut butter (plain may be substituted)
1/2 cup maple syrup (I used lite)
fruit for garnishing, optional
- In a large mixing bowl, whisk together first 6 ingredients, through cinnamon.
- Add the bread to the bowl a few slices at a time, using your hands to dip and coat all slices. Flip slices over so they’re equally coated on both sides, dunking new slices down into the liquid. If it’s easier for you to use a 9×13 pan or large baking dish and pour the coating over the bread that’s arranged in a single flat layer, do so.
- Wait for about 10 to 15 minutes so bread absorbs coating.
- Spray a large non-stick skillet with cooking spray (or use butter, if preferred) and heat over medium-high heat. When the skillet is hot, add bread to it.
- Cook each side about 2 to 3 minutes, or until lightly golden. Repeat with all slices until done; set aside.
- In a medium microwave-safe bowl, soften/melt the peanut butter, about 20 seconds on high power; don’t overheat it or it will scorch.
- Add the maple syrup and whisk until smooth and creamy.
- Drizzle syrup over the French toast slices you plan to consume immediately. Extra syrup will keep airtight in the refrigerator for many weeks. French toast is best warm and fresh, but extra toast will keep airtight in the fridge for up to 5 days or frozen for up to 4 months. When ready to serve, toast lightly in a toaster oven like you would with frozen toaster waffles. Optionally, garnish with fruit before serving.
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