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Peanut Butter French Toast and Homemade Organic Strawberry Syrup BoulderLocavore.com
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PEANUT BUTTER FRENCH TOAST

Peanut butter and jelly reinvented for a breakfast favorite.
Course Breakfast
Cuisine American
Keyword peanut butter french toast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 French Toast: 1 serving of 2 pieces of toast. Strawberry Syrup yield: 1 3/4 cups syrup
Calories 501kcal
Author Toni Dash

Ingredients

Peanut Butter French Toast

  • ½ tablespoon butter
  • 1 egg
  • 1 teaspoon agave nectar
  • 2 tablespoons milk
  • 2 tablespoons peanut butter room temperature ; smooth or crunchy, your preference
  • 2 slices of bread gluten free or gluten bread

HOMEMADE ORGANIC STRAWBERRY SYRUP

  • 1 quart strawberries I prefer organic
  • ¼ cup honey
  • ¼ cup granulated sugar
  • ½ cup water
  • 1 teaspoon arrowroot starch or cornstarch

Instructions

Peanut Butter French Toast

  • Heat a small skillet to medium-high and melt butter.
  • In a small bowl whisk together egg, agave, milk and peanut butter until fully combined.
  • Pour mixture into a deep dish, flat bottom bowl or a pie tin.  Dip each side of bread into the batter fully coating it.
  • Place coated bread into the hot skillet and allow to brown on each side; about a minute per side (check by lifting toast with a spatula).  
  • When browned on both sides, remove from skillet and serve with powdered sugar and Homemade Organic Strawberry Syrup.

Homemade Strawberry Syrup

  • Hull, core and slice strawberries.  Place them in a heavy saucepan and mash with potato masher or back of a large spoon.
  • In a small bowl, mix arrowroot starch in the ½ cup water with a whisk to fully combine.  Add sugar and honey.  Stir to mix together and pour over strawberries in the saucepan.
  • Bring to a medium boil and immediately reduce heat to medium or medium-low, allowing mixture to just simmer for 20-25 minutes when it should be thicker.  NOTE: Much of the thickening happens after it sits so don’t worry if it is not syrup consistency entirely.  Consistency note: if the syrup is more chunky that you desire, you may use a immersion or stick blender at this stage to smooth out the consistency.
  • Remove mixture from heat and allow it to cool for 20 minutes.  Use on French toast, pancakes, waffles or anything else you desire.  Place any access in a sealed jar in the refrigerator for up to 2 weeks.

Notes

NOTE: cooking time for making the strawberry syrup.

Nutrition

Calories: 501kcal | Carbohydrates: 43g | Protein: 20g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 181mg | Sodium: 563mg | Potassium: 409mg | Fiber: 4g | Sugar: 14g | Vitamin A: 415IU | Calcium: 150mg | Iron: 3.3mg