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Stuffed PB&J French Toast with Berry-Browned Butter Sauce

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"Ooooohhhh WEE, this recipe is BOMB. Now, of course, every recipe in this book excites me—that's why they're here! But this? As the kids say, we snapped. Your favorite peanut butter, scooped between two pillowy puffs of white bread, paired with bananas and drizzled with waarrrrrm berry-browned butter sauce, dusted with powdered sugar...are you kidding me? Every bite is oozy heaven. I highly recommend making this on a lazy Sunday, as it WILL put you into a sleepytime food coma, drooly smiles included. John and I always make one to share...then another to share. The math here says we should just make two to begin with."

List of Ingredients

â—¦ 7 tablespoons unsalted butter, plus more for topping the French toast
â—¦ â…“ cup raspberry or blackberry jam or fruit preserves
â—¦ Kosher salt
â—¦ 6 tablespoons chunky peanut butter (not salt-free)
â—¦ 4 (½-inch-thick) slices brioche
â—¦ 1 medium banana, peeled and sliced into 12 rounds
â—¦ 2 eggs
â—¦ 3 tablespoons whole milk
â—¦ 1 teaspoon vanilla extract
â—¦ 5 teaspoons granulated sugar
â—¦ Confectioners' sugar, for dusting


Recipe

In a small saucepan, melt 2 tablespoons of the butter over medium heat until foamy and a few browned bits appear, 4 to 5 minutes. Stir in the jam, add two pinches of salt, and cook until the jam bubbles, 1 minute. Remove from the heat and cover to keep warm.

Spread 2 ½ tablespoons of the peanut butter on two slices of bread (5 tablespoons total), then arrange six of the banana slices on top of the peanut butter on each slice, leaving a little room around the edges if you can. Use another ½ tablespoon peanut butter on each of the two remaining slices of bread to spread a ½-inch border around the edges of the bread. Press them, peanut-buttered side down, onto the banana-topped slices, pressing to adhere a bit at the edges.

In a pie plate or shallow baking dish, whisk together the eggs, milk, vanilla, 1 teaspoon sugar, and two pinches of salt. Dip each sandwich in the egg mixture, letting it soak for 30 seconds before flipping carefully and letting the other side soak for 30 seconds. Transfer the sandwiches to a plate. Heat 3 tablespoons butter over medium heat in a 9- or 10-inch nonstick skillet until foamy.

Sprinkle the top of each sandwich with 1 teaspoon sugar, then carefully invert and arrange both sandwiches, sugared sides down, in the skillet and cook until golden brown and a bit darker in spots, 2 to 3 minutes. Sprinkle the uncooked side of each sandwich with 1 teaspoon sugar, then remove the sandwiches to a plate, wipe out the skillet, and add 2 more tablespoons butter.

Return the sandwiches, uncooked sides down, to the skillet and cook until the undersides are golden, 2 to 3 minutes. Arrange each sandwich on a plate, sprinkle with a touch of salt, add a pat of butter, dust with confectioners' sugar, and drizzle half the warm jam sauce over each sandwich.

Makes 2 sandwiches