Ingredients
| 3 | eggs | |
| 3/4 cup | whole milk | |
| 1 tsp | vanilla extract | |
| 1 tsp | granulated sugar | |
| pinch of salt | ||
| 3/4 cup | peanut butter | |
| 8 slices | day-old white bread, each 3/4-inch (2 cm) thick | |
| 1/4 cup | butter, divided | |
| 1 cup | maple syrup, for serving |
Directions
- In shallow bowl, whisk together eggs, whole milk, vanilla, sugar and salt; set aside. Spread peanut butter over 4 slices of bread. Cap with remaining bread.
- Heat 2 tbsp (30 mL) butter in large skillet set over medium heat. Dip sandwiches in egg mixture until bread absorbs mixture but is not soggy. Cook, in batches, for 2 to 3 minutes per side or until golden brown on both sides, adding remaining butter as needed. Keep warm in low oven.
- Drizzle French toast with maple syrup. Serve with glass of milk.