Ingredients
½cupcreamy peanut butter
16slicesbrioche,½-inch thick
4large eggs
¼cupheavy cream
2tsppure vanilla extract
4cupscornflakes
4tbspunsalted butter
confectioners’ sugar
4cupsmixed berries
maple syrup
Preparation
Preheat the oven to 250 degrees F.
Line a large baking sheet with wax paper.
Spread 1 tablespoon of peanut butter on each of the 8 slices of brioche, and cover with the remaining 8 slices, making sandwiches.
On a pie plate, beat the eggs with cream and vanilla.
In another pie plate, spread the crushed cornflakes.
Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere.
Transfer the sandwiches to the baking sheet.
Melt 1 tablespoon of butter in a very large skillet.
Add 4 of the sandwiches and cook over moderate heat for 2 to 3 minutes until golden and crisp on the bottom.
Transfer the half-cooked sandwiches to the baking sheet.
Add another 1 tablespoon of the butter to the skillet, flip the sandwiches back into the skillet, and cook for about 2 minutes longer until golden and crisp on the bottom.
Transfer to the baking sheet and keep warm in the oven.
Wipe out the skillet and cook the remaining sandwiches.
Transfer the French toast to plates and dust with confectioners’ sugar.
Top with the berries and drizzle with maple syrup.
