Fruit Loaf and Peanut Butter French Toast

Fruit Loaf and Peanut Butter French Toast
  • 4 servings
  • 10 minutes to prepare
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Ingredients

  • 8 slices Booths fruit loaf
  • 2tbsp jam
  • 2tbsp Butter Bike cinnamon and raisin peanut butter
  • 250ml milk
  • 3 eggs
  • 2tbsp icing sugar
  • 2tbsp vanilla extract
  • 1tsp ground cinnamon
  • 4tsp butter
  • To Garnish:
  • 200g raspberries
  • A dusting of icing sugar
  • Maple syrup

Instructions

Method:

  1. Place the slices of fruit bread on a chopping board.
  2. Spread 4 slices with jam and the other 4 slices with peanut butter.
  3. Sandwich one jam slice with one peanut butter slice and cut in half diagonally.
  4. Mix the milk, eggs, icing sugar, vanilla extract and cinnamon in a large bowl until smooth.
  5. Heat a teaspoon of butter in a non-stick frying pan over a medium heat. Lightly dip 2 sandwich triangles in the prepared mix and cook in the frying pan for 3 minutes on each side or until golden brown and cooked through.
  6. Repeat using extra butter for frying if required to cook all the sandwiches.
  7. To serve, place 2 triangles of French toast onto a plate. Decorate with raspberries, a dusting of icing sugar and maple syrup.

Chef’s Tip:

Lightly dip the sandwiches in the mixture, don’t leave them to soak up too much of the mix as this will make them go soggy and won’t cook all the way though.

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