This might just be the ultimate brunch recipe for those with a sweet tooth. Taken from Emily Jonzen’s new book ‘Good Food Fast’, this is a speedy weekend treat
‘GOOD FOOD FAST’ BY EMILY JONZEN. IMAGE: DAN JONES
The addition of peanut butter to the custard mix for this French toast gives it a subtle nuttiness – delicious with a sweet and slightly tart blueberry compôte. The compôte will freeze well so make double for an even speedier dessert next time.
Peanut Butter French Toast
- 200 g frozen blueberries
- 1 tbsp runny honey
- 2 large eggs
- 125 g (4oz) smooth peanut butter
- 150 ml (5fl oz) whole milk
- 1 tsp vanilla extract
- 4 thick slices of brioche
- Butter, for frying
- Icing sugar, to serve
- Tip the blueberries into a pan with 1 tbsp water and the honey. Bring up to the boil and simmer gently for 6–8 minutes, until split and juicy.
- Meanwhile, whisk together the eggs and peanut butter until fairly smooth. Gradually whisk in the milk, followed by the vanilla extract. Lay the brioche slices out in a dish and pour over the egg mixture. Leave to soak for 2 minutes, then turn over and soak for a further 2 minutes.
- Melt the butter in a large frying pan. Carefully lift two of the brioche slices out of the pan and fry for 2–3 minutes each side, until crisp and golden. Keep warm and repeat with the other slices.
- Serve with the blueberry compôte and a dusting of icing sugar.
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