This french toast recipe reminded me of my first vacation with Matt, which also happened to be my first vacation EVER with a boyfriend. Back in 2009, we traveled to Costa Rica and stayed at a hotel in Guanacaste. Our favorite thing to order for breakfast every morning was the “Crunchy French Toast”, which was crusted with crumbled-up cornflakes. James Beard’s version also calls for cornflakes and I decided to fancify it with some chocolatey peanut butter goodness.
JAMES BEARD’S FRENCH TOAST
Adapted from The Breakfast Book. Serves 4.
1/2 cup milk
1/2 tsp nutmeg
1/4 tsp pink Himalayan salt
2 cups cornflakes, lightly crushed
1/2 stick butter
4 slices dense white bread
CHOCOLATE PEANUT BUTTER SAUCE
2 cups semi-sweet chocolate baking chips
1/4 cup peanut butter
Combine eggs, milk, nutmeg and salt together and stir until well blended. Strain the mixture through a sieve into a shallow bowl for dipping. Spread the crushed cornflakes on a piece of waxed paper. Dip both sides of each slice of bread into the mixture, then press the coated bread into the cornflakes.
Combine chocolate chips and peanut butter in a double boiler and cook on low heat. Meanwhile, melt half the butter in a large skillet over medium heat and fry 2 slices of bread until golden on each side. When done, keep warm in a 250°F oven while you fry the other 2 slices of bread in the remaining butter. Drizzle with hot chocolate peanut butter sauce right before serving.