The West Village is getting a taste of modern French fare at Recette restaurant. We prepared peanut butter and jelly French toast with the help of the head chef.
Serves 5 to 7 people
- 1 loaf unsliced brioche
- 1 qt. heavy cream
- 4 whole eggs
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 2 cups creamy peanut butter
- 2 cups jam
- 1 vanilla pod, split
- ¼ cup room temperature butter
- 2 cups whole milk
- 3 individual packets of earl grey tea
- ¼ cup grapeseed oil
- 1 cup maple syrup
- 1 pint mixed fresh berries of your choice
- 1 tsp powdered sugar
For Earl Grey Milk Jam:
Dissolve ½ cup sugar into 2 cups milk.
Add earl grey and simmer for 45 minutes, until creamy.
It should look like caramel.
Remove and cool.
For Pain Perdue:
Whisk cream, eggs, cinnamon, remainder of sugar, vanilla seeds in large bowl.
Cut brioche load into 6 equal slices, using whole loaf.
With pairing knife, make small incision on each side of brioche.
Place tempered jam and peanut butter into 2 separate plastic pastry bags.
Squeeze 1 to 2 teaspoons of peanut butter and jam into each incision in the bread, making sure not to overfill or break.
Once filled, soak in egg and cream mixture for 1 hour in refrigerator.
Turn after 30 minutes to make sure bread soaks equally.
On non-stick pan, place on medium heat, place teaspoon of Grapeseed oil and evenly coat pan. Place soaked brioche into pan. Cook until golden brown on both sides. Add a nub of butter to help golden the crusts. Repeat until all 6 are done. Place 6 pieces on baking pan and place in preheated 350 degree oven for 8 to 10 minutes to ensure custard is cooked through the bread.
On large platter, swipe earl grey milk jam across bottom of plate. Cut all 6 pain perdues in half, exposing the runny peanut butter and jelly. Place on top of earl grey. Garnish with berries, maple syrup, powdered sugar.