Well after making the wildly popular 1932 Depression-era Peanut Butter Bread I wanted to see what other recipes I could do. I like making multiple ingredients per key ingredient, so I already used this bread as a base for my just posted Quail Salad, but the same day I also made this delicious peanut butter bread french toast.
This could absolutely be a breakfast, but I made it for dessert. After all, the sweetness of it makes it great as a shared dessert, and the chocolate hazelnut sauce pairs great with the peanut butter flavored bread.
This recipe will include the peanut butter bread recipe, so if you don’t want to make the peanut butter bread French toast, you can just enjoy the bread by itself. However, I highly suggest you try this decadent dessert at least with a few reserved slices of the amazing old fashioned peanut butter bread.
After making the bread (and waiting a day) I cut two thick slices. In a dish I add milk, two eggs, cinnamon, sugar, and a pinch of salt. Whisk all that together and let the bread soak in there for a half hour each side. You can let it soak longer, just be careful when moving it that it doesn’t fall apart.
On a skillet on medium high heat I add a little butter, and when it is fully melted I lift over the egg-soaked bread. Once the bread hits the pan I lower the heat to medium-low and cook for 2 minutes per side. Then simply plate the peanut butter bread french toast slices, lay down some sliced bananas, drizzle over some chocolate-hazelnut sauce, and a dusting of cinnamon sugar.
Peanut Butter Bread French Toast
Equipment
- Pan
Ingredients
- 2 slices Peanut Butter Bread Homemade of course
- 2 Eggs
- 1/4 cup Milk 2% or higher
- 1 tbsp Cinnamon Sugar
- 1/2 tsp Vanilla Extract or 1/4 tsp vanilla powder
- 1 tbsp Butter
- 1 Banana optional
- 2 tbsp Chocolate Hazelnut Spread optional
- 1 tbsp Heavy Cream optional
Peanut Butter Bread
- 2 cups Flour 256 grams, AP
- 1 1/3 cups milk 320 ml
- 1/4 cup Sugar 50 grams, granulated
- 4 tsp Baking Powder 16 grams
- 1/2 cup Peanut Butter 120 grams, creamy
- 1/2 tsp Salt 3 grams
Instructions
Peanut Butter Bread
- Preheat your oven to 325 Fahrenheit (160 Celsius).
- In a mixing bowl or stand mixer sift in the flour, baking powder, sugar, and salt. Mix together. If using a stand mixer keep the hook attachment on the slowest speed.
- Slowly pour in the milk, then add the peanut butter. When it is all combined pour the dough into an oiled baking dish, or on a floured counter top if you want to shape it into a ball.
- Place the baking vessel into the oven for about 55 minutes. The crust should be hard but crumble easily, and the inside should be soft and bread like.
Peanut Butter Bread French Toast
- I like to rest the bread overnight because it gets a little easier to work with. Mainly because the crust isn't so crackly and the inside absorbs more liquid. Take the bread and cut off two real thick slices (about 1.5-2 inches thick).
- In a dish mix together the eggs, milk, cinnamon sugar, and vanilla extract.
- Lay down the bread slices into the liquid. Let soak for 30 minutes, then flip and let soak another 30.
- In a skillet add a dab of butter on medium high heat. Once the butter is melted lower the heat to medium low and carefully lay down the two bread slices. Cook for 2 minutes each side.
- While the french toast is frying add the chocolate hazelnut spread (like Nutella) into a small bowl with the cream. Microwave for 30 seconds, then stir it together. Slice the banana.
- Plate the peanut butter bread french toast with some sliced bananas, drizzle of the chocolate hazelnut sauce, and a dusting of cinnamon sugar. Enjoy!
Notes
