Easy stuffed French toast with peanut butter and chocolate, dipped in a cinnamon egg mixture and pan fried until golden. A perfect Easter brunch idea or cozy weekend breakfast recipe.
Ingredients:
• 4 slices thick-cut bread (brioche or challah works best)
• 2–4 tbsp peanut butter (Bonne Maman or Jif spread)
• 2–4 tbsp chocolate spread (or chopped chocolate)
• 2 eggs
• 1/4 cup milk
• 1 tbsp sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract (optional)
• 1–2 tbsp butter (for cooking)
• Maple syrup, for serving
Instructions:
1. Spread peanut butter on one side of two slices of bread and chocolate on the other two slices. Press together to form sandwiches.
2. In a shallow bowl, whisk together eggs, milk, sugar, cinnamon, and vanilla until smooth.
3. Heat a skillet over medium heat and add butter.
4. Dip each sandwich into the egg mixture, coating both sides well but not soaking too long.
5. Place in the pan and cook for 3–4 minutes per side, until golden brown and crispy on the outside.
6. Remove from the pan, slice in half, and serve warm with maple syrup on top.
2 Comments
Yum!
Gotta whisk those eggs a little better. Real french toast you basically want the bread to soak up the egg not just coated in egg. Thicker bread will also make this next level