In this mashup between the classic American snack, and the French ‘Pain Perdu’, commonly known as French Toast, brunch is ready in a pinch. No syrup required.
Best made with stale (not moldy) bread, French Toast is a great way to have a baller brunch on a budget. I mean it’s just some eggs, milk, bread & butter. Adding the pb&j is a fun way to jazz it up with items you probably already have on hand in your pantry. As much as I love restaurant quality French toast with a berry medley on top. TBH I have never had all 3 berry types on had at once by the time Sunday rolls around.
- 4 slices brioche bread, 1″ thick slices
- 2 eggs
- 1/2 cup milk
- 2 tbsp butter
- peanut butter
- strawberry jam
- powdered sugar
- Prepare the bread as a pb&j, on 2 slices a thick even layer of peanut butter, the other 2 slices jam. Put one peanut butter slice together with one jam slice. Repeat
- In wide bowl whisk together the milk & eggs.
- Melt butter on a griddle or large sautee pan over medium heat
- Dip the pb&j in the egg mixture, coating both sides
- Cook in melted butter until golden on both sides (2-3 minutes per side)
- To serve, slice in half and dust with powdered sugar