This peanut butter French toast recipe is very, very popular in my hometown, Hong Kong. People have it for breakfast, lunch, tea time and dinner. We make it at home or enjoy it in the mom-and-pop cafe.
Prep Time: 8 Minutes Cook Time: 10 Minutes Serving: 2-4
Even if you are going to use up the entire loaf of bread and a dozen of eggs in one meal, it costs less than $10 to feed a crowd over 10 people. For a family of 4, dinner will be ready in less than 20 minutes. How can you beat that, huh?
In this recipe, I want to emphasize one thing. Unlike making the Authentic French Toast, when you dip the bread into the egg mixture (a.k.a. custard), make it quick. It is because the bread will get soaked in a matter of seconds. You don't want the French toast come out being too soggy.
This recipe is for 4 serving. If you need to make more than that, keep the French toast in a 170F warm oven.
8 Slices Bread (I always use the Freihofer’s Split Top Wheat Bread which has the perfect texture. Whole wheat or whole grain bread doesn’t give that great texture, in my opinion. Any white bread will do, too.)
3 Eggs (Beaten)
3 tablespoon Milk
4 tablespoon Peanut Butter (divided)
2 tablespoon Butter (divided)
2 tablespoon Canola Oil or Light Cooking Oil (divided)
1 pinch of Salt
Pair it with banana and apples
You can also slice up ½ to 1/3 of a banana and put the slices between the sandwiches before turning them into French toast.
Feel free to replace peanut butter with Nutella or fruit preserves
Can be doubled or tripled
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