Learn how-to make Peanut Butter & Jelly French Toast with Chef Eric on his Classic Joe Series III Grill!
"Today’s recipe is all about best meets best! PB&J collides on the gill
with French Toast for one of the most exciting breakfast bites I have
had in quite some time! Please Enjoy!" - Chef Eric Gephart
Peanut Butter & Jelly French Toast
Ingredients:
4 Slices Thick Slice White Bread (For 2 Peanut Butter & Jelly French Toasts)
3 Eggs, whipped
1 1/2 Cup Vanilla Coffee Creamer
3 Tablespoons Peanut Butter
3 Tablespoons Raspberry Preserves or Preferred Jelly
2 Tablespoons Butter, unsalted
2 Tablespoons Honey Roasted Peanuts, chop with a knife for medium size
3/4 Cup Fresh Mixed Berries
1 Tablespoon Powdered Sugar
Method:
1. Stabilize your grill at 375–425F. Install the Half Moon Cast Iron Reversible Griddle at the highest setting of the Divide and Conquer system.
2. Make a large peanut butter and jelly sandwich by spreading the peanut butter on the inside of one slice of bread and sprinkle some of the honey roasted peanuts on top for taste and textural contrast. Then spread the jelly on the inside of the other slice of bread and smush the two pieces together. Repeat to make two sandwiches.
3. Whip together the vanilla coffee creamer and eggs to form the custard. Soak the sandwiches and allow them to drink up the custard mixture. While they are soaking, prepare the cast iron by melting butter across the surface. Carefully remove the soaked sandwiches from the custard mixture and place them on the melted butter on the cast iron griddle. Close your grill and allow to cook for 2 minutes then flip and cook for
another 2 minutes.
4. When you like the texture and color, remove from the grill. Slice both sandwiches with a serrated knife from corner to corner and transfer them to your presentation plate. Top with berries, honey roasted peanuts and powdered sugar. Enjoy!
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