Pb And J French Toast With Strawberry Compote Food

PBJ FRENCH TOAST

Steps:

• Spread 1 tablespoon peanut butter and 1 tablespoon jam onto one side of each of six bread slices; top each with another bread slice to make 6 sandwiches.
• Whisk milk, eggs, sugar, raspberry-flavored liqueur, and vanilla extract together in a bowl until smooth. Dip each sandwich into egg mixture, turning to coat both sides.
• Heat oil in a skillet over medium heat; cook sandwiches, working in batches, until golden brown, 3 to 4 minutes per side.

PIE IRON PEANUT BUTTER AND JELLY FRENCH TOAST

Steps:

• Prepare a campfire or a charcoal grill for medium-high heat. Put a square pie iron on the fire to preheat.
• Smash the banana with a fork until as smooth as possible in a rimmed pie pan or wide food-storage container. Stir in the coconut milk and a pinch of salt until completely combined. Put 2 slices of bread on a work surface and spread one with 1 tablespoon peanut butter and the other with 1 tablespoon jam or jelly, leaving a half-inch border on each. Sandwich the slices together and then dip into the banana mixture until well coated, about 2 seconds per side. Transfer to a plate.
• Carefully remove the pie iron from the fire. Open the iron and add 1 tablespoon of the coconut oil, swirling it around both sides to coat completely. Add the sandwich to the pie iron and close it. Place the iron back in the fire and cook until browned on the outside and heated through, 3 to 4 minutes, turning and rotating every few seconds. Remove the iron from the fire and transfer the French toast to a plate. Top with berries and confectioner's sugar and syrup. Repeat with the remaining ingredients, coating the pie iron with coconut oil before adding the sandwich.

STUFFED PB&J FRENCH TOAST KABOBS

Steps:

• Spread jam over four slices of bread. Top with sliced strawberries; sprinkle with cinnamon. Spread peanut butter over remaining bread; place over top., Lightly grease a griddle; heat over medium heat. In a shallow bowl, whisk eggs, milk, 3 tablespoon syrup and vanilla until blended. Dip both sides of sandwiches in egg mixture, allowing each side to soak 10 seconds. Place sandwiches on griddle; toast 3-4 minutes on each side or until golden brown., Transfer sandwiches to a cutting board; brush sandwiches with remaining syrup. Cut sandwiches into quarters. On four metal or wooden skewers, alternately thread French toast and halved strawberries. If desired, serve with additional syrup and strawberries.

PB&J FRENCH TOAST

Steps:

• Spread peanut butter and jelly over four slices of bread. Top with remaining bread. In a shallow bowl, whisk eggs and milk until blended., On a griddle, melt butter over medium heat. Dip both sides of sandwiches in egg mixture. Place on griddle; toast 2-3 minutes on each side or until golden brown. If desired, top with strawberries and peanuts. Dust with confectioners' sugar or serve with syrup.

BRIOCHE FRENCH TOAST WITH FRESH BERRY COMPOTE

Steps:

• Preheat oven to 225 degrees F.
• In a medium saucepan, combine fresh berries with 1/4 cup sugar and the water and bring to a simmer.
• Cook over moderate heat , stirring occasionally, until the berries have softened and released their juices and the sugar has dissolved completely, about 8 minutes.
• In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the cinnamon, ginger and allspice.
• Transfer the cream and egg mixture to a 9x13 baking dish.
• Heat a large cast-iron griddle over moderate heat and lightly butter it.
• Working in batches, dip half of the brioche slices in the cream and egg mixture, turning them once, until the slices are moistened but not soggy.
• Transfer the soaked brioche slices to the griddle and cook them over moderate heat, turning once, until they are golden on both sides and cooked through, about 4 minutes.
• Transfer the finished French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you soak and cook the remaining brioche slices.
• Transfer the French toast to plates and serve right away, accompanied by the warm berry compote and creme fraiche.

PB AND J FRENCH TOAST WITH STRAWBERRY COMPOTE

Steps:

• Make a peanut butter and jelly sandwich as you would normally, using the French bread, peanut butter and Strawberry Compote.
• In a small bowl, combine the egg, milk, cinnamon and nutmeg to make your French toast batter. Dip the sandwich in the batter for about 10 seconds on each side, then coat the battered sandwich with the crushed cereal.
• Heat the clarified butter in a skillet over medium-high heat and cook the sandwich on each side until it's a nice golden brown! Cut in half, dust with powdered sugar, and serve with a spoonful of Strawberry Compote on the side.
• Combine the strawberries, sugar, lemon juice and salt in a small saucepan. Cook over low heat, stirring frequently (to prevent burning), until thick, 10 to 15 minutes. Serve warm or keep in the refrigerator, covered, for up to 5 days.

STRAWBERRY-RHUBARB FRENCH TOAST

Steps:

• In large saucepan, toss together strawberries, rhubarb, sugar and vanilla. Place over medium heat and cook, stirring frequently until mixture is thickened and reduced, about 12-15 minutes.
• Spread 2 tablespoons of butter onto slices of bread. Spoon compote on 4 of slices, on top of butter.
• In large skillet or fry pan, heat remaining butter over medium heat.
• In wide shallow bowl or pan whisk together eggs and milk. Dip compote-topped slices into egg mixture (but do not submerge it) and transfer to hot skillet. Dip remaining slices butter-side up into egg mixture and place butter-side down on top of compote-topped slices. Cook on each side 2-3 minutes until golden brown.
• Serve immediately with whipped cream, additional strawberries and powdered sugar, if desired