David Burke's PB & J French Toast

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.