Saturday, 12 May 2012

Peanut Butter French Toast

As we continue to wind things down here in preparation of a change in location, I am finding less incentive to buy groceries, including Basics items to make the stuff that go on this blog. Of particular bother is the bread I have bought and frozen a few weeks back, and the peanut butter from even longer ago. There are only so many peanut butter sandwiches that I would be willing to eat before I grow tired of them, so I thought of a way of jazzing it up.

I have come across a few bloggers on the Internet who have made peanut butter French toast by coating peanut butter sandwiches in beaten eggs before pan-frying. I am curious about how much oil I can extract from the Basics peanut butter for cooking purposes, so this would be a particularly interesting context to find out.

Oddly enough, the name used in France and other places for French toast is pain perdu, which translates to stale (lit. lost) bread.

An attempt to fry the peanut butter in an attempt to extract oil from it resulted in the butter being slightly caramelised. This explains the slight oil discolouration you might see in the photos.

Defrost two slices of Basics bread per person and spread with Basics peanut butter. Make a sandwich, and cut into four triangles, as shown.

Beat an egg until frothy, and soak the triangles in them. Pan fry until slightly golden-brown. Serve warm.

The blend of flavours from the peanut butter with the egg reminded me of min chiang kueh, a pancake-like snack served by the slice stuffed with a peanut paste. It was a pleasant surprise to discover this, and would be useful to know should I need to bring some sort of dessert for a group event or pot-luck. Unfortunately, I still have plenty of bread and peanut butter to go.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...