I do think most of us love French toast. But, that being said, I think we can all agree that not all French toast is created equal. For instance, the bread you use really matters. French toast made with bakery-made artisanal challah is much better than say, French toast made with crusty whole-grain bread from the hippie health food grocer.
And then there’s the custard part. Of course, milk and eggs are the only real requirements, but if you add some vanilla extract, or some citrus zest, or a little bit of liquor, your taste buds will thank you later. And please, oh please, do not forget to add a pinch of salt to your custard. It really and truly makes a huge difference in the end. (One of my pet peeves, but anyways…).
This may be the French toast to end all French toast. Yes, it uses challah, in my humble opinion the BEST French toast bread. And the custard is flavorful. But you get two pieces of bread and they are stuffed with peanut butter and chocolate. OMG!!! It probably shouldn’t be legal. But it is. (Insert evil grin here).
You build this glorious dish by spreading each piece of challah with peanut butter, then sprinkling on chocolate chips, then topping with another piece of challah to close the sandwich. Once you have soaked both sides of the sandwich in the custard, you cook it on a hot, buttered griddle where it gets golden brown, and all crusty-on-the-outside-moist-on-the-inside. Are you drooling yet? Yeah, this thing is not messing around.
It’s quite rich, and I found I couldn’t even finish one sandwich myself. But I immensely enjoyed every single bite of it. It’s beautiful and insane and delicious and you should definitely try it sometime soon!
Source: adapted from Everyday with Rachael Ray, May 2008
1/2 cup creamy peanut butter
8 slices challah bread
1/4 cup mini chocolate chips
1/2 cup whole milk
3 large eggs
2 tbs granulated sugar
1 tsp pure vanilla extract
Pinch of kosher salt
1-2 tbs unsalted butter
Honey, for serving
Confectioners’ sugar, for serving
Spread 1 tablespoon on each bread slice. Divide the chocolate chips evenly among 4 slices of bread. Top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
In a shallow bowl (I like to use a pie plate), whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the custard mixture until saturated, about 30 seconds per side.
Heat your griddle over medium heat and melt 1/4 to 1/2 a tablespoon of butter per sandwich. You may need to make your sandwiches in batches depending on the side of your griddle. Add the sandwiches, being careful not to crowd them, and cook until golden brown, 3-4 minutes per side.
Serve each sandwich dusted with confectioners’ sugar and drizzled with honey.