Indulge in Peanut Butter-Stuffed French Toast with Grape Syrup. Simmer grape juice concentrate, then layer smooth peanut butter between slices of challah or brioche. Dip in an egg-milk mixture, fry in butter until golden. Cut, serve diagonally, and relish with grape syrup. This recipe yields 4 servings of a delectable breakfast delight.
1 12-oz. can frozen grape juice concentrate
½ c. smooth peanut butter
8 slices challah or brioche
4 large eggs
¼ c. whole milk
2 Tbs. unsalted butter
Pour the grape juice concentrate into a small saucepan and simmer uncovered for 20 minutes. Stir constantly, being careful not to let the juice burn. Spread about 2 tablespoons of the peanut butter on 4 slices of bread. Place the other 4 slices of bread atop those covered with peanut butter, pressing down on them lightly, and set aside. In a shallow bowl, whisk together the eggs and milk. Dip both sides of each sandwich in the egg and milk mixture so that the bread is coated evenly. Melt the butter in a large frying pan or skillet over medium heat. Place the sandwiches in the pan. Cook for about 2 minutes per side, or until golden brown. Cut each sandwich in half diagonally and serve with the grape syrup.