Crunchy Peanut Butter French Toast

Crunchy Peanut Butter French Toast

Method

For the Muesli
Melt butter and honey in a small saucepan. Stir until butter is melted and combined with the honey. Set aside to cool.
Mix all dry ingredients in a large mixing bowl, pour over the butter-honey mixture and mix well. Evenly pour the mixed muesli into a greaseproof paper-lined baking tray and bake at 180C until light golden brown. Stir the muesli every 10 minutes while cooking for an even colour. Cool and store in an airtight container.

For the Raspberry Syrup
Place all ingredients into a pot and simmer raspberries until they break down (approximately 10-15 minutes). Strain through muslin into another pot. Place liquid back on stove and simmer for another 5-10 minutes, until the syrup starts to thicken. Don’t reduce too much as it thickens once cooled.

Peanut Butter Maple Syrup
Combine peanut butter and maple syrup in a small saucepan on medium heat, stirring until smooth and combined.

For the French Toast
Place butter and oil in pan on a medium heat. Whisk together eggs and cream. Place the slices of brioche into the egg mixture and coat thoroughly. Work quickly as once the brioche is wet it will be delicate to work with.
Have some of muesli ready on a plate and place soaked brioche on the muesli and turn over. Place pieces of brioche into the pan and cook until golden. Remove French toast from the pan and drain on paper towel. If making a few portions, keep warm in an pre heated oven at 100C.

To Serve
Drizzle peanut butter maple over the plate and crush a few toasted almonds over for extra texture. Place French toast on top and scatter over the fresh mint and fresh raspberries. Dust with icing sugar and serve the raspberry syrup on the side.

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