Peanut butter & jam pain perdu

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

Ingreadient

• 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

Step by step

1. 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.
2. Spread 2 brioche slices with jam and 2 with peanut butter. Sandwich them together to make 2 peanut butter and jam sandwiches.
3. 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.
4. 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.