Stuffed Peanut Butter & Maravilla Raspberry French Toast

Name: Stuffed Peanut Butter & Maravilla Raspberry French Toast
Yield: 2
Ingredients: 4 slices brioche bread; 2 tbsp smooth peanut butter; 2 tbsp Maravilla Raspberry Preserve, plus extra for serving; 2 large free-range eggs; 2 tbsp milk; 1 tsp vanilla paste; 2 tsp caster sugar; Vegetable oil, for deep frying; 1 tbsp icing sugar, optional; Fresh raspberries, optional

Looking to take French Toast to the next level? Then you MUST try our Peanut Butter & Raspberry Jam stuffed French Toast. The combination of raspberry jam and peanut butter is one I am obsessed with, and I'm always looking for new ways to try it. This is perfect for a weekend brunch treat.

Stuffed Peanut Butter & Maravilla Raspberry French Toast

Helen Upshall

Rated 5.0 stars by 1 users

Servings

2

This is SOOOO good!

Ingredients

4 slices brioche bread
2 tbsp smooth peanut butter
2 tbsp Maravilla Raspberry Preserve, plus extra for serving
2 large free-range eggs
2 tbsp milk
1 tsp vanilla paste
2 tsp caster sugar
Vegetable oil, for deep frying

TO SERVE

1 tbsp icing sugar, optional
Fresh raspberries, optional

Directions

Take 2 slices of brioche and spread with the peanut butter. Spoon the raspberry preserve on top of the peanut butter and spread to the edges. Take the other two slices and press firmly on top to make 2 sandwiches.
In a large shallow bowl or baking tray, whisk together the eggs, milk, vanilla and sugar. Place the sandwiches into the egg mixture to soak for 1 minute. Using a spatula, carefully flip the sandwiches and soak for a further minute on the other side until all the egg mixture has been absorbed.
In a large frying pan, pour in the oil until approximately 2cm deep and place over a medium heat to warm - the oil needs to be hot but not smoking. Once hot, carefully place the soaked sandwiches in the oil and fry for 1 - 2 minutes until golden.
Using a spatula, carefully flip the sandwiches and fry for another 1 - 2 minutes until golden on both sides. Remove from the oil and allow to drain on some kitchen paper.
When ready to serve, sprinkle with icing sugar if desired before scattering over fresh raspberries and an extra drizzle of raspberry preserve. Devour whilst warm.