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.
city food. country kitchen. 