The Rock’s French Toast with Peanut Butter Coconut Maple Syrup
15 ingredients · 7 steps · from Allrecipes
Ingredients
- 2 slices Bio bread (whole unsliced)
- a couple Eggs
- a little bit Sugar
- as needed Milk
- a little bit Cinnamon
- a little bit Vanilla
- double the amount of recipe Maple syrup
- as needed Peanut butter
- as needed Coconut cream
- a little bit Tequila (The Rock's Tequila)
- to taste Salt
- for cooking Butter
- for cooking Oil
- as topping Whipped cream
- as topping Toasted coconut
Steps
- Lay the whole unsliced Bio bread on a baking sheet and pop it into a low oven (250°F) for about 10 minutes to dry it out.
- Whisk eggs, sugar, milk, cinnamon, and vanilla together in a bowl. Let the custard stand for several minutes.
- In a separate container, warm maple syrup in the microwave until hot. Add peanut butter, coconut cream, tequila, and salt to taste; stir until everything is melted and combined.
- Soak the thick bread slices in the custard for about 3 or 4 minutes.
- Heat oil and butter in a skillet over medium-low heat.
- Cook the soaked French toast low and slow, turning it as needed. If the outside cooks before the inside is done, you can transfer the pan to an oven at 350°F for a few minutes.
- Top with whipped cream and toasted coconut.
Recipe extracted by Foodle from “I Tried 5 Celebrity Breakfasts—Here's the Best (Oprah, Princess Diana, The Rock & More) | Allrecipes” by Allrecipes. Quantities follow the video and may be approximate — watch the original for technique.