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.
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French Toast with Peanut Butter Maple Syrup
Ingredients
- 3 large eggs
- ½ 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
- ½ cup honey roasted creamy peanut butter, plain may be substituted
- ½ cup maple syrup, I used lite
- fruit for garnishing, optional
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh my gosh! This looks SO delicious! Yum! Thanks for sharing!
This looks divine! I so rarely eat french toast, and I’ve actually never made it myself. The peanut butter maple syrup has me sold – I will definitely be trying this in the near future.
Hi Averie! I just wanted to come by and say I’m new to the blogging world and just started my blog about 2 months ago. I still have a lot to learn of course, but your blog gives me so much inspiration! I love all of your recipes and your pictures always look amazing. Also, this French toast looks DELICIOUS! My son has French toast almost everyday and absolutely loves peanut butter! I definitely need to make this. Who would have thought that an easy combo like that would produce such a great sauce?! Awesome. :)
What a sweet comment and thank you so much! And best of luck on your new blog! :)
I don’t know why my original comment didn’t go through yesterday….I hate computers right now!
I would eat that maple pb syrup by the spoonful. Without a second thought.
It was so incredibly good. So simple but so super good! And the comment, weird. And it wasn’t in my spam folder either!
Ok…so…this french toast looks awesome.
But more importantly….I MUST PUT PEANUT BUTTER SYRUP ON EVERYTHING FROM NOW ON!!!
Yes I feel the same way! :)
I don’t have French toast often, but next time I do I will definitely want to try this syrup!
I need to forward this delicious post onto my husband. On Sunday morning he made me french toast and he could not believe that I was slathering my pieces with PB and then drizzling maple syrup on top. He was quite sure that I was “wrecking” his french toast :) I am sure this post will enlighten him.
Ok we can wreck our toast together. He has no idea what he’s missing :)
I have to make this for my brother, he loves French toast and would be all about the PB maple syrup!
Um, I think I might just have to skip the French toast and go straight for that syrup. A bowl of cereal, a bowl of syrup, it is all the same right?
I would LOVE some of this on my breakfast table right now!! Delicious!
Interesting syrup!
Baguette French toast is THE way to go! Love how simple this looks but how it gets a sophisticated, fun dress-up with the pb maple syrup. Genius!
You would LOVE love this syrup. It’s insanely good :) So simple, but mmmm, the best!
Hot damn! This almost looks like too much but I know it wouldn’t stand a chance if it was on a plate in front of me.
We are officially in LOVE with peanut butter maple syrup! And you your pics. They are gorgeous Averie!
Thanks for the compliments!
My mouth actually started watering when you said peanut butter and maple syrup – they are only my favourite combination ever !! I had pancakes smothered with pb and maple syrup yesterday evening for Pancake Day — I will be making this amazing french toast and let you know how they turn out :D
It’s crazy that I missed pancake day formally, although randomly had French toast up :) And that’s great you’re a fan of the maple/pb combo already!
What a great combo, Averie. The syrup sounds delicious! Peanut butter makes everything extra awesome!
I appreciate it, Tieghan, and thanks for saying hi :) I saw your Special K Bars on the top row of FG and totally want some. I love Special K Bars…and medjool dates!