I was going to lead this off by saying that we don’t really eat a lot of peanut butter at my house. But, of course, as I’m typing this, O2 has a plate of graham crackers smeared in marshmallow fluff and, you guessed it… peanut butter.
Anyway, both kids have been doing a lot of camping this summer, so I seem to have a constant supply of s’mores fixings on hand. With that in the back of my head, it only seemed natural that when I ran across this on another blog (sorry, don’t remember which one), I thought, “I could do that”.
So, how does this all tie in to peanut butter? Well, I for one, don’t like the stuff. And as a matter of fact, one of my biggest pet peeves (and oh, there are many of them) is finding a spoon or knife that has been used in the peanut butter jar and then just tossed in the sink.
Because the smell of wet peanut butter initiates an instant gag reflex in me. Truly, nasty, nasty stuff.
But I digress…
My substitute for peanut butter happens to be Nutella. Or a chocolate/hazelnut/vanilla concoction that I buy from time to time. And that’s what I used here.
Basically, this is a ‘stuffed’ French toast. I used a decent quality sourdough, spread one half with the hazelnut spread and the other half with marshmallow fluff. Then I dipped the sandwich in my standard French toast mix, dipped it in crushed graham crackers and fried in butter.
It was really, really good.
And lest you think I’m a terrible mother feeding her children butter and sugar for dinner, I did offer up a very nice little frittata to go along with this. But that’s just how I roll.
So, I guess the question is whether this is more of a dessert or a breakfast?
I suppose the answer to that is ‘Who cares??!!’
S’mores French Toast
6 slices firm bread
¼ cup milk
1 tsp sugar
1 tsp vanilla
½ tsp cinnamon
¼ tsp salt
1 - 1 ½ cups crushed graham crackers
Marshmallow fluff (crème, whatever term you use)
Nutella (or vanilla/hazelnut spread)
2 Tbs butter
In a shallow bowl or pie plate, beat the eggs. Add milk, sugar, cinnamon and salt. Pour the graham cracker crumbs in another bowl.
Heat a skillet over medium heat. Add butter. Allow it to melt and then begin to bubble.
Spread one slice of bread with marshmallow fluff and another slice with Nutella. Put the two pieces together and dip in egg mixture. When bread is saturated on each side, dip in graham cracker crumbs.
Place sandwich in skillet and cook until it is browned on one side, 3 - 4 minutes. Flip over and cook other side just until golden.