Sunday, October 19, 2014

Chocolate, Peanut Butter & Cinnamon French Toast

I will make this particular French Toast for my family once in a while whenever I bake Brioche bread. This French Toast goes very well with Brioche bread but of course you can use normal white bread. 

I ate this French Toast with filling as one of the dishes served at a food luncheon party by Australian celebrity chef Curtis Stone organized by a bank at a hotel. It was very delicious. The toast was served with a fruit sauce. 

This is my very own recipe and you can twitch it and fill it with anything you want or feel like it. It is very simple to make and can be a hearty breakfast on a nice Sunday morning.

Chocolate Peanut Butter and Cinnamon French Toast. 

Serves 2
  • 4 to 5 eggs
  • 4 thick slices brioche bread or normal white bread
  • 2 tbsp. butter
  • 1/4 c. sugar
  • 2 tsp. ground cinnamon
  • Peanut Butter spread
  • 1/4 cup of meltable chocolate chips, couverture type, (you can use Nutella if you want)

  • Honey/Golden Syrup (optional)

  • Method
    Using a fork, beat the eggs in a baking dish to blend.
    Apply peanut butter on one side of the brioche/bread, divide and put the chocolate chips/Nutella on the peanut butter. 
  • Sandwich with another piece of bread on top.
    Place the brioche sandwiches in the egg mixture. Let stand for 5 minutes or until the eggs are absorbed, turning the brioche to let it absorb the egg mixture.
    Melt some butter on a flat frying pan over medium heat.
    Place the brioche slices on the pan and cook for about 2 minutes per side or until golden brown on the outside and heated through, melting the chocolate chips inside.
    Meanwhile, stir the sugar and cinnamon on a large plate or pie dish.
    Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.
  • Repeat for the other sandwich.
    Drizzle a little honey or golden syrup in a thin stream on the French Toast if desired. 

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