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Peanut Butter Stuffed French Toast




Source of Recipe


Terry Pogue


List of Ingredients




Peanut Butter Stuffed French Toast - Serves 2


8 slice of bread
peanut butter to spread on 4 slices
4 eggs
1/2 cup milk
1 tablespoon vanilla
2 tablespoon sugar
1 bag frozen whole strawberries -- thawed, juice reserved
confectioners sugar


Recipe




Spread peanut butter on 4 slices of bread, about the same amount you would for your breakfast toast, probably 2 tablespoons per slice.

Place a slice of bread on top.

Mix the eggs, milk, vanilla together in a about a 13 x 9 inch pan.

Place the peanut butter sandwiches in the egg mixture.

Let soak for while and turn over to soak the other side.

Not a long long time but about 10 to 15 minutes should be enough.

You want the egg mixture to get into the bread and not just sit on the outside.

In the meantime put the juice of the strawberries in a small saucepan and sugar to taste.

Cook this down until it thickens to a pourable syrup.

Butter the flattop griddle and place the eggs soaked sandwiches on the griddle on about medium heat.

Cook for a few minutes until bottom is golden brown.

Turn and brown the other side.

Remove and cut on the diagonal and place on a plate.

Top with some of the whole berries and drizzle with the strawberry syrup.

Dust with confectioners sugar.