Chef notes
Robert Rosenthal, chef and cookbook author of Short Order Dad: One Guy's Guide to Making Food Fun and Hassle-Free, is the ultimate personal chef to his two daughters, who named him Short Order Dad. A former ad exec and stand up comedian, he's helping dads across the country figure out how to cook easy and delicious meals for their families. Here, Short Order Dad shares a super simple and satisfying update to classic French toast.
"What could possibly be bad about combining creamy peanut butter with the sweet, fluffy goodness of French toast? Nothing. There's more than one way to do it, and as you know by now, I'm opting for the less complicated. That means that instead of stuffing two slices of bread with peanut butter, you blend the peanut butter directly into the egg mixture, drop in a couple of other flavor accents, and then soak your bread and cook it up as you always would. This stuff rocks!"
Ingredients
- 1/2 cup milk
- 2 eggs
- 1/4 cup peanut butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter
- 2 slices bread
Preparation
1.In a large bowl, whisk together the milk, eggs, peanut butter, vanilla and cinnamon until well blended.
2.In a frying pan or on a griddle, melt the butter over medium high heat. Soak each slice of bread in the liquid mixture, both sides.
3.Cook on both sides until sizzling brown, about 2 to 3 minutes per side.
4.Serve with maple syrup or powdered sugar. Or have it with jam or jelly instead. Ever try that Stonewall Kitchen Pink Grapefruit Marmalade? Wow.
Recipe courtesy of Short Order Dad by Robert Rosenthal
