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David Burke's PB & J French Toast
By David Burke, David Burke
Published January 03, 2017
Just like mama used to make...but better. (David Burke Group)
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.
Cook Time:40 min
Prep Time:20 min
Total Time:1 hours
Servings: 2
Ingredients:
4 eggs
2/3 cup milk
2 teaspoons cinnamon
? teaspoon salt
4 thick slices of brioche, or challah bread
2 tablespoons unsalted butter
1 cup creamy peanut butter
6 ounces cream cheese
1 cup confectioners’ sugar
1 vanilla bean, scraped
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
Preparation:
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.
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.
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.
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.
https://www.foxnews.com/food-drink/david-burkes-pb-j-french-toast