At the beginning of the year I made and ate so much protein French toast that eventually the mere sight of it made me want to gag and the same goes for proats too. I just couldn’t stomach the thought of making either ever again – until Christmas eve when I made this plate of deliciousness.
I think the trouble I was having with the protein French toast was that I made it with egg whites and I think we can all agree that using only egg whites will never make decent French toast. I actually think the French would have a heart attack if they found this out. Real French toast needs whole eggs and whole milk or cream, to get that rich, decadent, creamy taste and texture that we have all become fond of over the decades. So that’s how I made this peanut butter crusted French toast and I also cooked it in a little coconut oil for good measure.
I don’t know where I had the idea for the crusted part, it must have come to me in a dream because when I woke I immediately crushed some Reese’s peanut butter cereal and coated each slice of bread; front to back with the delicious sugar laden cereal and when cooked, the cereal caramelised and added another depth of flavour to the breakfast. It was truly delicious and it should have been for the amount of effort I put in to this meal for one; including making some hot chocolate sauce and coconut whipped cream. But, I have nobody else to treat or cook breakfast for and vice versa, so a
hungry welsh girls gotta do what a girls gotta do right?
For best results, I recommend making this peanut butter crusted French toast the night before you plan to eat it so that the bread has more of a chance to absorb all the deliciousness. It is also saves time in the morning if you make it the night before.
Ingredients: French Toast
- 2 Slices of White Bloomer or Chocolate Chip Panattone
- 2 Free Range Eggs + 1 Egg Yolk
- 100ml Whole Milk
- 2 tbsp Peanut Hottie
- 4 tbsp Creamy Peanut Butter – I used HiProNutrition
- 1/2 Cup Reese’s Peanut Butter Cereal
- 1/2 tsp Baking Powder
- Hot Chocolate Sauce – see below for recipe
- Toffee Sauce (optional)
Crack your eggs and beat the milk, baking powder and peanut hottie until the mixture is smooth and lump free.
Place the slices of bread into a deep bowl and pour the egg mixture over the bread, making sure to coat both sides; cover and place in the fridge overnight.
In the morning crush the Reese’s peanut butter cereal and cover both sides of the bread with the cereal.
Heat a frying pan with coconut oil and fry the bread on a low heat until the bread is no longer soggy and the cereal has caramelised – I placed the bread in the oven for the final 5 minutes – then spread 2 slices with the peanut butter.
Ingredients: Hot Chocolate Sauce
- 50g Dark Chocolate
- 80ml Milk
- 2 tbsp Sweetener
Chunk the dark chocolate and toss it into a clean, dry saucepan on a low heat and proceed to melt the chocolate. Make sure you stir the chocolate occasionally as it will stick to the saucepan. When the chocolate has melted or close to melted, stir in the milk and sweetener, and stir until the chocolate sauce is to your desired consistency.
NB: If you store this in the fridge, it will turn into a chocolate spread. You can spread it on toast, croissants or make truffles.
Ingredients: Whipped Coconut Cream
- 60g Coconut Cream or Milk
- 1 tsp Coconut Oil (melted)
Add the coconut milk or cream to a bowl and using an electric whisk, whisk the coconut cream until it thickens; pour in the coconut oil and whisk again until the coconut milk, starts to look like whipped cream. Place in the freezer for a few minutes until you need it.
All that’s left now is to plate up and enjoy your breakfast.
For more recipes, reviews and ideas follow me on Instagram: @TheHungryWelshGirl and tag me in any recipes you try, I would love to hear what you think.