Stuffed, fried, and topped with whipped cream.
I used to believe stuffed French toast was beyond redemption: soggy in the center, and usually oozing with gluey super sweet cream cheese. Then I discovered Hong Kong-style French toast. Rich, salted peanut butter sandwiched between simple white bread, dipped in a (not sweet) egg batter, and fried until golden brown.
There are two secrets to Hong Kong French toast’s success: the choice of peanut butter for a filling that is not too sweet (or too abundant, either!), balanced the drizzle of rich sweetened condensed milk, which adds the perfect sweet finishing note. I carried both principles forward into my PB&J spin on this classic.
Crispy, golden-brown sandwiches, filled with tangy blackberry and salty peanut butter, crowned with clouds of whipped cream. The crunchy crust contrasts with the soft, light interior of the bread and the sticky peanut butter and jam center to create a combination of textures that’s anything but one-note or soggy. Blackberry jam brings a little tang as well as sweetness, while the peanut butter rounds it out with its saltiness. And because the filling isn’t overly sweet, the whipped cream brings the perfect lightly sweetened note to top it all off.
I’d be lying if I said this French toast wasn’t indulgent. If you’re trying to do Whole30, you might want to look elsewhere. But it’s not nearly the rich, decadent, soggy mess that most of us believe it has to be. I’d even dare to make it for myself on a weekday morning. Before a full day of work.
Enjoy!
PB&J Stuffed French Toast
(Makes 2)
4 slices white sandwich bread
2 tbsp. blackberry jam
2 tbsp. natural unsweetened creamy peanut butter
2 large eggs
2 tbsp. whole milk
1/8 tsp. Diamond Crystal kosher salt
2 tbsp. neutral oil, divided
½ cup blackberries, for serving
¼ c. chopped toasted peanuts, for serving
Whipped cream, for serving
Method
Spread 1 side of 2 bread slices with 1 tablespoon blackberry jam each. Spread 1 side of both remaining bread slices with 1 tablespoon peanut butter each, then place peanut buttered bread slices on top of jam-topped bread slices to make two sandwiches. Using a serrated knife, cut the crusts off each sandwich.
In a large shallow dish, whisk together eggs, milk, and kosher salt until combined. Using two forks, dip one sandwich in the egg mixture until coated, about 15 seconds on each side.
In a large skillet over medium heat, heat 1 tablespoon oil. Add sandwich and cook until browned and crisp on both sides, about 2 minutes per side. Using a fork or tongs, lift sandwich and sear on all edges until golden and crisp. Repeat with remaining sandwich.
Top French toast with whipped cream, chopped toasted peanuts, and blackberries, and serve.
Originally posted January 21, 2023.