Peanut Butter French Toast


I traveled all the way to Tucson, Arizona recently for this French Toast. It’s that good.

A couple of years ago, I was invited to participate in the Tucson Culinary Festival, and I stayed at Westward Look Resort. This French Toast was on the menu in The Gold Room, the resort’s dining room. It was love at first bite.

Last year, I found myself once again in Tucson for an event, and while I didn’t stay at Westward, I did stop by on my way out of town just to see if the French Toast was still on the menu. It was. Oh rejoice!

Last month, I once again needed to stay overnight in Tucson to attend a culinary event, and so I called the resort to find out if the French Toast was still on the menu. “Yes, it is,” the operator said. “Book me a room,” I said.

What she didn’t tell me is that the resort was sold last year, and is in the process of a major renovation (which is a good thing, because some of the rooms are looking pretty tired and worn).

I would have slept in the lobby just to have another shot at this French Toast. This is my adaptation of their recipe (they wouldn’t give it to me, but my server told me how they make it).

Peanut Butter French Toast

Serves 4

8 slices Texas Toast (thick sliced, pale yellow color)
12 tablespoons creamy peanut butter (about 3/4 cup)
2 1/2 cups corn flakes
1 1/2 cups milk (2% or whole)
4 eggs
1/2 teaspoon vanilla
2 tablespoons butter
Warm maple syrup
Slice bananas or strawberries (optional)

1. Heat oven to 350º F. Spread one side of each bread slice with 1 1/2 tablespoons peanut butter each. Set aside.

2. Finely crush corn flakes. It should look like the texture of uncooked coarse grits. Place in a shallow baking pan and set aside.

3. Whisk the milk, eggs and vanilla together until well blended.

4. Dip each bread slice into the milk mixture and place on another baking sheet, peanut butter side up and repeat with remaining slices.

5. Dredge soaked bread in crushed corn flakes pressing lightly so that flakes adhere.

6. Heat a griddle or non-stick skillet over medium heat.

7. Melt a little butter and fry bread, peanut butter side down first, until golden, about 3 minutes. Turn and brown other side, about 2 minutes.

8. Place toast on a rack set inside a baking pan. Repeat with 7 remaining bread slices.

9. Place browned toast in the oven to finish cooking, about 5 minutes.

10. Remove from oven. Slice bread in half diagonally, giving 4 halves to each person. Top with fruit, if desired and serve with warm maple syrup.

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