Making food for a group of people is challenging and a but intimidating, not only do you have to have enough food to go around at about the same time but its gotta be tasty. There’s people to impress! So when we decided to throw our honorary NumNum member, Joel, a birthday brunch we had to cook up our “go-to” dish, Peanut Butter Crunch French Toast. Its basically a peanut butter sandwich dressed up as french toast with a little crunch from cornflakes.
In addition to the french toast we added some baked eggs (recipe to come at another time) and hash browns from purple potatoes! You can’t have a birthday brunch, or any brunch, without mimosas so don’t forget about those!
This maple syrup is probably one of the best maple syrups we’ve had, you can drink it straight from the bottle.
(the birthday boy, with his favorite bff)
Peanut Butter Crunch French Toast (adapted from Food & Wine)
1/2 cup creamy peanut butter
Sixteen 1/2-inch-thick slices challah
4 large eggs, beaten
1/4 cup heavy cream
2 teaspoons pure vanilla extract
1 tablespoon maple syrup, additional for serving
4 cups cornflakes, finely crushed
4 tablespoons unsalted butter
1. Preheat the oven to 250°. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of challah and cover with the remaining 8 slices, making sandwiches.
2. In a pie plate, beat the eggs with the cream, vanilla, and maple syrup. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet.
3. Melt 1 tablespoon of the butter in a very large skillet. Add 4 of the sandwiches and cook over moderate heat until golden and crisp on the bottom, 2 to 3 minutes. Transfer the half-cooked sandwiches to the baking sheet. Add another tablespoon of the butter to the skillet, flip the sandwiches back into the skillet and cook until golden and crisp on the bottom, about 2 minutes longer. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Transfer the French toast to plates and dust with confectioners’ sugar. Drizzle with maple syrup.