Crispy Chocolate Peanut Butter French Toast.
Buckle your seat belts folks. We’re about to take french toast to a whole new level.
A few weeks ago, I was making Mr. How Sweet eight pounds of healthy, crunchy chicken fingers and happened to take a glance at the side of the Kellogg’s Corn Flake box. On it there was a recipe for crispy french toast, and it stuck to me like glue.
And yes, I said eight pounds. Eight el bee’s. Do you think I’m joking when I say that Mr. How Sweet eats a lot? Haha. It’s not funny.
So I broke out the corn flake crumbs again.
While we’re on the topic of corn flake crumbs, I figure that you could make a healthier version of this by using whole wheat bread and a whole grain or spelt flake cereal – simply crush it into crumbs.
But it’s the holidays… and who wants to make something healthier?
Clearly I didn’t, so I used Texas toast.
Let it be known that I don’t even like white bread unless it comes in the form of Texas toast.
Initially, I was just going to make this peanut butter french toast. See that crunchiness up there?
But then my animal instincts took over.
And I just couldn’t help myself. So I did this.
It hurt so good.
Just imagine: soft, smooth bread inside, crispy and now crunchy outside, smothered in warm, melty peanut butter and oozing with velvety chocolate.
It really doesn’t get any better.
Am I right or am I right?
4 slices thick bread
2 tablespoons butter
3 whole eggs
1/4 cup milk
1 teaspoon vanilla extract
1/2 tablespoon cinnamon
pinch of salt
1/4 cup sugar
1 cup corn flake crumbs
1/4 cup peanut butter, melted
2 tablespoons chocolate chips, melted
In a large bowl, mix eggs, milk, cinnamon, salt and vanilla. On a plate, add corn flake crumbs and sugar, and mix well.
Preheat a large skillet on medium-low heat. Add bread to egg mixture and let soak on each side for about 60 seconds. Remove from egg mixture and thoroughly dredge through corn flake crumbs. Add 1 tablespoon butter to skillet and add bread. Fry until golden brown on each side, about 2-3 minutes each. Repeat with additional bread, using remaining tablespoon of butter for the next 2 pieces.
I bow down to the genius that created chocolate and peanut butter.