A few unconventional elements are the secret to this fragrant French toast's appeal - crunchy peanut butter, plum jam and five-spice.
- 4 linked brioche buns (or half a brioche loaf)
- 4 tbsp crunchy peanut butter
- 4 tbsp of plum jam
- 3 eggs
- 3 tbsp of full-fat milk
- unsalted butter, for frying
- vegetable oil, for frying
- 1 small tin condensed milk
- 1 tsp vanilla extract
- pinch five-spice
- peanut butter ice cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Carefully take the brioche and make a small pocket in the bread by inserting a knife halfway into the slice. Next, take a skewer and pierce the brioche all over to ensure the custard mixture can soak through.
2. Add one tbsp of peanut butter and one tablespoon of plum jam into the pocket of the brioche.
3. Take a large mixing bowl and mix the eggs, vanilla extract, five-spice and milk together. Place the brioche into the egg mixture and turn to ensure it is completely covered.
4. Heat a large frying pan, add a knob of butter and a splash of vegetable oil (this will stop the butter from burning). Cook the brioche on each side until golden brown, this will take 1-2 minutes.
5. Remove and put on a plate, and drizzle with a little condensed milk. Serve with peanut butter ice cream.
This recipe is from Donal's Asian Baking Adventures on SBS Food (Channel 33). Stream episodes via SBS On Demand.