French Toast with Peanut Butter Maple Syrup
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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.
Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 135mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 4g
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