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Servings 4
Prep Time 10 minutes

Equipment

  • Cast Iron Skillet (optional but recommended)

Ingredients
  

  • 8 Slices of Brioche Bread
  • 5 Eggs
  • ¼ tsp Cinnamon
  • ½ tsp Vanilla Extract
  • 1½ Tbsp Milk, Half & Half or Heavy Cream
  • 2 cups Crushed Corn Flakes
  • 2 Tbsp Butter (per batch of toast)
  • Peanut Butter
  • ½ cup Raspberry Jam
  • ½ Tbsp Lemon Juice
  • 1 Tbsp Water
  • ½ cup Chopped Salted Peanuts (optional but recommended)
  • Whipped Cream (optional but recommended)
  • Fresh Raspberries (optional)

Instructions
 

  • Place 2 Cups of corn flakes in a plastic bag and crush them into small to medium sized pieces. Then transfer them to a wide, shallow bowl.
  • Mix 5 eggs, 1/4 tsp. cinnamon, 1/2 tsp. vanilla extract, and 1 1/2 Tbsp of milk in a wide, shallow bowl.
  • Heat 2 Tbsp butter in skillet until it is melted and coats the bottom of the skillet.
  • Chop 1/2 cup of salted peanuts and place them in a small bowl.
  • Mix 1 cup of raspberry jam, 1 Tbsp of lemon juice, and 2 Tbsp of water in a small bowl until you have created a thin, drizzleable raspberry syrup.
  • Dip each piece brioche bread in the egg/milk mixture. Turn over to coat on each side.
  • Then dip the wet bread into the corn flake bowl to coat 1 side of the bread in crushed corn flakes. About 2-3 slices of bread can fit the pan at a time.
  • Transfer the bread to the skillet, corn flake side down and cook for 3-4 minutes or until the corn flake sides looks pretty crispy and brown. Then flip the bread and cook for another 2-3 minutes until the french toast is cooked through.
  • Remove one of the warm french toast slices from the skillet and place it on the serving plate crust side up. Add 1 - 1 1/2 Tbsp of peanut butter on top of it. Then add another piece of warm french toast on top (again - corn flake side up) to create a crispy peanut butter sandwich.
  • Drizzle the raspberry syrup over the peanut butter french toast sandwich.
  • Top with some of the salted peanuts and add whipped cream and fresh raspberries to the side of the plate. Enjoy!

Notes

This recipe is best served with a side of crispy bacon to give the entire recipe a delicious sweet and salty mix.