David Burke's PB & J French Toast

Just like mama used to make...but better.

Just like mama used to make...but better.  (David Burke Group)

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David Burke loves this dish because it maintains a certain whimsy but is very reminiscent of a dish that moms have made for years. The peanut butter elevates a childhood favorite taste into truly gourmet fare. 


French Toast

  • 4 eggs
  • 2/3 cup milk
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 4 thick slices of brioche, or challah bread
  • 2 tablespoons unsalted butter

Peanut Butter Mousse

  • 1 cup creamy peanut butter
  • 6 ounces cream cheese
  • 1 cup confectioners’ sugar
  • 1 vanilla bean, scraped

Strawberry rhubarb jam

  • 2 cups strawberries, hulled and sliced in half
  • 1 cup rhubarb, trimmed and cut into ½ inch pieces
  • 3 cups sugar
  • 1 tablespoon pectin
  • 2 tablespoons lime juice


To make French toast

  • Beat together eggs, milk, cinnamon, and salt. Whisk until smooth and pour until a shallow bowl. Dip sliced bread into the French toast mixture on both sides. Melt butter over a large skillet on medium high heat. Fry until brown on both sides.

To make mouse

  • Using a stand mixer fitted with a paddle attachment, whip cream cheese until smooth. Slowly add confectioners’ sugar until fully combined. Add seeds of vanilla beans and peanut butter. Fully combine until smooth. Place mousse in a piping bag.

Strawberry rhubarb jam preparation

  • Place strawberries, rhubarb, 2 ½ cups sugar, and lime juice in a large pot over medium high heat. Bring to a rapid boil, stirring constantly. Once boiling, whisk together remaining ½ cup sugar and pectin, and whisk into jam mixture. Continue stirring jam on medium high heat until fully thickened. Set aside and allow to fully cool.

French toast layer assembly

  • Using a 1 inch ring cutter, punch out the center of the warm French toast. Using a pastry bag, pipe the peanut butter mousse until the center is filled. Spread strawberry-rhubarb jam on the plate, and place warm French toast on top. Dust with confectioners’ sugar and serve with maple syrup on the side.