Peanut Butter and Strawberry French Toast
Brunch, spring, strawberries and lavender...they go together like Peanut Butter and Jelly! Ha! But really, there's something about making brunch for our family on a Sunday morning in the farmhouse that just brings comfort and happiness- a good feeling that grounds us for the busy week ahead.
This stuffed French Toast is loved by kids and adults, especially when we use our Strawberry Lavender Fruit Spread. The good news is that you can use any flavors of our fruit spread that you have on hand and it will turn out amazing! Cozy up and enjoy with a hot cup of coffee, fresh fruit and farm fresh eggs on the side! Happy spring!
Peanut Butter and Strawberry French Toast
Ingredients - makes 2 servings
- 1 large egg
- ½ cup milk of choice
- 4 slices bread (we like brioche)
- 4 tbsp peanut butter
- 3 tbsp Mt. Hope Farms Strawberry Lavender Fruit Spread
- Butter for frying
- Powdered sugar for topping
- Maple syrup for topping
Directions
- In a shallow bowl, whisk together the egg, milk, vanilla extract, nutmeg, and cinnamon until combined.
- Head a large skillet over medium high heat and grease with butter. Meanwhile, assemble the pb&j french toast: Spread half of the peanut butter on one slice of bread and half on another slice. Spread the Strawberry Lavender Fruit Spread over the remaining slices and assemble the sandwiches.
- When the pan is hot, dunk one sandwich in the egg mixture as you would french toast and let soak for about 10-20 seconds per side. Place in the hot pan and cook, flipping when the french toast is crisp on one side, about 3-4 minutes. Flip and continue to cook the other side, about 3 minutes. Repeat with the other assembled french toast.
- Let rest for 2 minutes before cutting in half and serving with powdered sugar and maple syrup if desired.
Thank you to @kaylajoycreative for the lovely photos and recipe!
