Get ready. This one is good!
I love French toast. I mean, it's a plate full of sweet carbs. What kind of devil magic could make you not be a fan? I was reading a recipe in Food & Wine and decided to take a few liberties with their directions to put RLC's spin on it. I've chosen hazelnut butter because I have been a fan of hazelnuts since I was a kid and we would get the cans of mixed nuts. I rummage around in the can and find all of the hazelnuts because, for me, they were the fanciest nuts in the mix. lol. Little did I know that they are as heart-healthy as they are. So, while you are making a plate full of sweet carbs, you're still including a healthy layer. Insert winking emoji here.
- 1/2 cup creamy hazelnut butter
- Sixteen 1/2-inch-thick slices brioche
- 4 large eggs, beaten
- 1/4 cup heavy cream
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 4 cups cornflakes, finely crushed
- 4 tablespoons unsalted butter
- Confectioners' sugar, for dusting
- 4 cups mixed berries
- Maple syrup
- Preheat the oven to 250°. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of brioche and cover with the remaining 8 slices, making sandwiches.
- In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet.
- Melt 1 tablespoon of the butter in a very large skillet. Add 4 of the sandwiches and cook over moderate heat until golden and crisp on the bottom, 2 to 3 minutes. Transfer the half-cooked sandwiches to the baking sheet. Add another tablespoon of the butter to the skillet, flip the sandwiches back into the skillet and cook until golden and crisp on the bottom, about 2 minutes longer. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Transfer the French toast to plates and dust with confectioners' sugar. Top with the berries and drizzle with maple syrup.
RECIPE: FOOD & WINE, PHOTO: QUENTIN BACON