Crispy Pb&j stuffed french toast

original post: http://greedygirlcooks.blogspot.com/2016/09/crispy-peanut-butter-and-jelly-stuffed.html

Ingredients

3 slices hard dough bread

3 tablespoon Creamy peanut butter

3 tablespoon Guava jelly (or any flavor you like)

1 box cornflakes

1 cup flour

2 eggs

½ cup cream

2 tablespoon honey

1 tablespoon vanilla bean extract

¼ teaspoon Cinnamon

¼ teaspoon Nutmeg

3 tablespoon salted Butter

Instructions

• Place the peanut butter and jelly into two separate piping bags.
• If your peanut butter or jelly is a little too hard give it a couple second in the microwave, you want it to be malleable and easy to squeeze from the bag.
• Take a slice of bread and with a sharp knife create a pocket in the center of the bread making sure not to pierce the outer walls
• Cut the tip of the piping bag and fill the pocket with a peanut butter and jelly, try to concentrate the mixture to the bottom of the pocket
• Do not over fill
• In a bowl combine, eggs, milk, honey, vanilla, cinnamon and nutmeg. Whisk until completely incorporated
• In a plate spread out the flour
• Take the bag of cornflakes and crush into as small pieces ad you can and pour into another plate
• Take the stuffed bread and roll into the flour then dip into the egg mixture
• Dip back into the flour concentrating on the seam where you cut the opening
• Dip a second time into the egg mixture to create a glue to keep the opening closed
• Then dip the egg mixture saturated bread into the cornflakes and coat liberally pressing the cornflakes into the bread
• Warm 1 tablespoon of butter in a small sauce pan and place the toast in.
• Cook on all sides’ front, back and edges to make sure the peanut butter and jelly it completely sealed off in the center
• This is a quick process as the cornflakes and bread toast quickly
• Remove from the heat and place on a cooling rack. Repeat until all are finished
• I like to do mine one at a time to mitigate burning (but you can do multiple with a large pot)