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I usually make at least one big breakfast on the weekends for Kramer and myself, and this weekend may have taken the cake: Peanut Butter Stuffed Apple French Toast. The name really says it all. I used big, thick slices of sweet brioche bread and sandwiched them between a healthy serving of creamy peanut butter. I then dipped the sandwiched brioche in an egg mixture with milk, cinnamon, cardamom, and vanilla and cooked them until golden brown. Of course, I had to caramelize some apples in butter, brown sugar, and cinnamon, and topped the French toast off with the apple mixture. It was decadent and delicious, to say the least. It may be an indulgence, but it’s certainly worth it, especially on a nice Sunday morning with a hot cup of tea or coffee. It’s almost autumn, so it’s time to start finding creative ways to use up all of those apples; I would venture to say that this is one of my favorite ways yet.
- 8 thick slices of brioche bread
- 6-8 large eggs, beaten
- 2 tablespoons whole milk or heavy cream
- 1 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- 1 cup creamy peanut butter
- 2 large apples, thinly sliced (I left the skins on mine for color, but you can peel them if you like)
- ¼ cup brown sugar
- 2 tablespoons unsalted butter
- ¼ teaspoon cinnamon
- juice of half a lemon
- First, start making your apples, as they will take longer. Heat a pan over medium heat, then add in your thinly slices apples, brown sugar, butter, cinnamon, and juice of half a lemon. Cook for 10-12 minutes, until caramelized, stirring often so they don’t burn.
- Slice your bread (if you need to) and spread the peanut butter equally among 4 of the slices. Place another piece of bread on top of each and set aside.Beat together your eggs, milk, vanilla, cinnamon, and cardamom. Dip your bread in the mixture on all sides, then place in a hot pan over medium heat, greased with either non-stick spray or butter. Cook on each side for 5-8 minutes, until golden. You can also use tongs to stand the bread up on all sides so that it cooks evenly. Serve with the caramelized apples and lots of maple syrup.