French toast with peanut butter and strawberry jam

Votes: 1

How to Make - Peanut Butter and Strawberry Jam French Toast

Time: 20 min.
Complexity: easily
Servings: 1

Nutritional value per serving:

Calories 1037, total fat 63 G., saturated fats 37 G., proteins 19 G., carbohydrates 106 G., fiber 6 G., cholesterol 337 mg, sodium 514 mg, sugar 78 G.

This French toast breakfast is packed with everything delicious and nutritious: natural berry filling, smooth peanut butter, and even cornflakes as a crunchy coating. Best of all, it's easy to make—even the strawberry compote!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

French toast

Two slices of French baguette, 1 cm thick.
2 tablespoons peanut butter or other nut spread
1 tbsp. l. strawberry compote
1 large egg
1 cup of milk
1/4 tsp ground cinnamon
1/4 tsp. grated nutmeg
0.5 cup crushed sweet cornflakes (breakfast cereal)
2 tbsp. melted butter (see preparation)

Strawberry compote

1.5 cups strawberries, quartered
3 tbsp. granulated sugar
2 tablespoons lemon juice
A pinch of coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: baguette, eggs, milk, cinnamon, nutmeg, strawberry, lemon juice, strawberry jam, cornflakes

Cooking the dish according to the recipe:

Make a sandwich with 2 tablespoons of peanut butter and 1 tablespoon of strawberry compote. In a small bowl, combine the egg, milk, cinnamon, and nutmeg. Dip the sandwich in the egg mixture for about 10 seconds on each side, then roll in crushed cornflakes.
In a skillet over medium-high heat, melt the clarified butter and fry the French toast on both sides until dark golden brown. Cut in half and top with a spoonful of strawberry compote (see recipe below).

Strawberry compote:
Yield: 1 tbsp.

Combine strawberries, sugar, lemon juice, and salt in a small saucepan. Simmer over low heat, stirring frequently (to prevent burning), until the mixture thickens, 10–15 minutes. Serve warm or refrigerate, covered, for up to 5 days.
Clarified butter:

Melt 150g (10 tbsp) butter in a small saucepan over medium-low heat and cook until the solids separate and rise to the top, about 5 minutes; let cool. Skim off any white foam. Use a spoon to scoop out the clear, now melted butter, leaving the darkened sediment at the bottom of the pan. The melted butter can be stored in a sealed container in the refrigerator for up to 1 month.

Author of the recipe - Ayesha Curry is an American actress and television personality who produces kitchenware and accessories under her own brand.

Categories:

recipe / Recipes for one / Jam, jellies, marmalade / Breakfast / Calorie content of prepared meals / Desserts / Pancakes, fritters, waffles, sandwiches /

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