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French toast with gingerbread peanut butter

GINGERBREAD PEANUT BUTTER & STRAWBERRY STUFFED FRENCH TOAST WITH CHOCOLATE MASCARPONE CREAM

A festive twist on the classic french toast, featuring our delicious Gingerbread Cookie Peanut Butter.

Prep

15

Cook

15

Serves

4
Recipe by:

Abbey Macfie

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INGREDIENTS:

8 thick slices of brioche
3/4 cup milk
1/4 cup cream
2 eggs, beaten
1/2 tsp cinnamon
4 Tbsp Forty Thieves Gingerbread Peanut Butter
4 strawberries, thinly sliced

Whipped Chocolate Mascarpone:
100ml cream
1 Tbsp cocoa
1 Tbsp icing sugar
200g mascarpone

Fresh summer berries and icing sugar to serve

METHOD:

  1. Make the chocolate mascarpone cream by whipping the cream, cocoa and icing sugar until it forms soft peaks. Add the mascarpone and whip again. Don’t over whip as it can split. Set aside until ready to use.
  2. Combine the milk, cream, eggs and cinnamon in a bowl and whisk to combine.
  3. Spread the peanut butter on 4 slices of the bread and top with sliced strawberries. Top with the other slice of brioche to make 4 sandwiches.
  4. Place the sandwich in the egg mix making sure it’s submerged, then carefully flip over to coat the other side.
  5. Heat a little butter in a nonstick frying pan over medium heat.
  6. Cook each piece of French toast for 5 or so minutes on each side, until golden and cooked.
  7. Sprinkle freeze-dried cherries or your choice of toppings over the chocolate, making sure they’re nestled in nicely.
  8. To serve, place a piece of warm French toast on a plate, and top with a generous spoon of chocolate mascarpone cream, fresh berries and a dusting of icing sugar.

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