Deep-Fried PB&J
“I basically smashed together a PB&J and French toast, what can go wrong with that! The result is great for breakfast (with whipped cream), dessert (with ice cream), or all-day snack! You can also make and fry them ahead of time and reheat them in a hot oven, great for a family style brunch. Feel free to substitute cashew or other nut butters or interesting flavors of jams,” says David Burke Group’s Executive Pastry Chef, Zac Young.
Ingredients
- 8 slices white bread
- ½ cup smooth peanut butter
- ½ cup strawberry preserves
- 1 cup cream
- 1 cup milk
- ¼ cup sugar
- 2 large eggs
- ½ cup strawberry puree
- 2 cups crushed cornflakes
- Oil for frying (Canola works well)
Directions
1. Spread a thin layer of peanut butter on 4 slices of the bread and a thin layer of jam on the remaining 4 slices. Make peanut butter and jelly sandwiches. Trim the crusts and cut each sandwich into 4 squares.
2. Whisk together the milk, cream, eggs, sugar, and strawberry puree until smooth.
3. Soak the sandwich squares in this batter for 10 minutes until it absorbs. Coat the battered sandwiches in the crushed corn flakes and fry in 350º oil for 1 minute per side until golden brown.
4. Remove them from the oil and let the sandwiches drain on the paper towels. Cut each sandwich diagonally in half and serve warm with a glass of milk.
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