Saturday Splurge

Yes, you’re right if you’re thinking that Saturdays on Fresh Parmesan are usually reserved for Cheese of the Week, but this is such an excellent weekend splurge that I wanted to give you the chance to make it on this most sacred of occasions, the celebrated three-day holiday weekend.

If raspberry isn’t your jam of choice, strawberry or grape would definitely work too. And, if you really want to get creative, replacing the chocolate chips with butterscotch chips is a nice flavor combo as well. Heck, you could go completely crazy and switch Nutella for the peanut butter and white chocolate chips for milk chocolate chips, then top with freshly sliced bananas. It’s your weekend splurge, have it your way!

Peanut Butter and Chocolate Stuffed French Toast with Raspberry Syrup
Serves 4

½ c. creamy peanut butter
8 slices white bread (brioche or challa would work well)
¼ c. mini milk chocolate chips
½ c. 2% milk
3 large eggs
2 tbsp. granulated sugar
1 tsp. vanilla extract
pinch of salt
2/3 c. raspberry jam
1 tbsp. unsalted butter
whipped cream, for serving

Spread 1 tablespoon of the peanut butter on each slice of bread. Sprinkle the chocolate chips evenly between 4 of the slices. Top each slice with chocolate with another slice of bread, peanut butter side down, to make 4 sandwiches.

In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich until saturated, about 5 seconds. Transfer the sandwiches to a baking sheet.

In a small saucepan over low heat, combine the jam and 3 tablespoons of water. Cook, stirring occasionally, until smooth.

In a large skillet, melt the butter over medium-high heat. Add the sandwiches and cook until golden, 2-3 minutes on each side. Top with the jam syrup and a dollop of whipped cream.