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Maple Peanut Butter Syrup and my thoughts on Pretzel Bread French Toast

My new favorite breakfast spot features a pretzel bread french toast with a maple peanut butter syrup which I have yet to order.  Having some pretzel bread on hand, I was inspired to try this at home.  The verdict: I don’t know that I would go out of my way to use pretzel bread for French toast again, BUT this easy syrup was keeper!

Maple Peanut Butter Syrup (per serving)

  • 3 tablespoons pure maple syrup
  • 1 teaspoon salted butter
  • 1 teaspoon chunky peanut butter

Combine ingredients in microwave-safe dish and microwave until butter appears to be melting. (For this individual sized serving, you’ll only need about 15-20 seconds in the microwave.)  Stir ingredients together and voila.  If I was making this for a group, I would probably do this on the stove and start with the butter and peanut butter and then slowly stir in the syrup.

I am daydreaming of using this over pancakes with some sliced bananas! Ironically, the syrup is one of the reasons I haven’t actually ordered this dish at the mentioned restaurant.  I’m a bit of a maple syrup purist and I didn’t think I’d want peanut butter messing with its delicious flavor, but this was a pleasant surprise.

As for my thoughts on the french toast, I used my typical 2 egg to 1/4 cup milk mixture with a dash of sugar and vanilla and the flavor was good, but the end result was a bit soggy.  I used a stovetop cooking method.  The bread was soft to start, so I gave it 10 minutes in a 375 degree oven to dry out, but that wasn’t enough.  If I did this again I would be sure to start with truly stale bread, use less milk, and only give my bread a brief dip in the mixture.

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