The Nut Butter Cookbook. Heather Thomas

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СКАЧАТЬ style="font-size:15px;">      a pinch of ground nutmeg

      a pinch of sea salt

      4 thick slices wholegrain or multi-seed bread

      unsalted butter, for frying

      freshly ground black pepper

      2 small bananas, sliced, to serve

      PEANUT BUTTER DRIZZLE

      3 tbsp maple syrup

      75g (3oz/generous ¼ cup) crunchy peanut butter

      Beat together the eggs, milk, vanilla, ground spices and salt in a bowl. Pour the mixture into a large shallow dish.

      Dip the slices of bread (both sides) into the egg mixture and leave just long enough for the batter to penetrate the bread (usually less than 1 minute or 30 seconds each side). Don’t leave it too long or it will get soggy and fall apart.

      Heat the butter in a large frying pan (skillet) set over a medium heat. Add the soaked bread to the hot pan (do this in batches if necessary) and cook for 2–3 minutes until golden brown and crisp underneath. Turn the slices over and cook the other side.

      Make the peanut butter drizzle: put the maple syrup and peanut butter in a small pan and stir gently over a low heat until melted and well combined.

      Transfer the French toast to serving plates and top with a grinding of black pepper and the sliced bananas. Sprinkle with the peanut butter drizzle and serve hot.

      VARIATIONS

       Use fresh berries, e.g. strawberries, raspberries, blueberries, instead of bananas.

       Serve with a spoonful of creamy soft cheese mixed with grated orange zest.

      VEGAN OPTION

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