Peanut butter & jam pain perdu

Name: Peanut butter & jam pain perdu
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 4 slice/s brioche; 150 g No.1 Madagasan Vanilla Custard; 1 Essential Free Range White Egg; 1 tbsp caster sugar; 75 ml whole milk; 1 tbsp seedless raspberry jam; 1 tbsp crunchy peanut butter; 25 g unsalted butter; icing sugar, to dust; 150 g pack raspberries, to serve

Upgrade a nostalgic eggy bread with peanut butter, jam and buttery brioche. Perfect for Father’s Day or any special weekend.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves2
CourseBrunch
Prepare10 mins
Cook5 mins
Total time15 mins
PlusPreparation time 10 minutes + soaking

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 slice/s brioche
150g No.1 Madagasan Vanilla Custard
1 Essential Free Range White Egg
1 tbsp caster sugar
75ml whole milk
1 tbsp seedless raspberry jam
1 tbsp crunchy peanut butter
25g unsalted butter
icing sugar, to dust
150g pack raspberries, to serve

Using a fork, puncture the brioche all over, then leave to rest uncovered for a few minutes. Whisk together the custard, egg, sugar and milk in a shallow dish.
Spread 2 brioche slices with jam and 2 with peanut butter. Sandwich them together to make 2 peanut butter and jam sandwiches.
Lay the sandwiches into the custard mix and leave to rest for 5 minutes. Flip the sandwiches and leave for 5 minutes more. The brioche will absorb the custard. You might want to flip a couple more times, or spoon some mixture over the top.
Heat the butter in a large frying pan over a medium to high heat. When bubbling and hot, carefully slide in both sandwiches and fry for 2-3 minutes on each side, until golden and cooked through. Try to fry the edges too using tongs, although this can be tricky. Drain the cooked sandwiches on kitchen paper, dust with icing sugar and serve with the raspberries.