SERVES: 4
COOKING TIME: 30 MIN
INGREDIENTS
- 3 tablespoons peanut butter
- 3 tablespoons raspberry preserves or preferred jam
- 120g fresh mixed berries
- 4 slices thick slice white bread (for 2 peanut butter and jam French toasts)
- 1 tablespoon icing sugar
- 375ml coffee creamer
- ½ teaspoon vanilla essence
- 2 tablespoons butter, unsalted
- 2 tablespoons honey roasted peanuts, coarsely chopped
- 3 eggs, whipped
INSTRUCTIONS
- Stabilise your Kamado Joe at 190-220˙C. Install a cast iron pan at the highest setting of the Divide and Conquer system.
- Make a large peanut butter and jam sandwich by spreading the peanut butter on the inside of one slice of bread then sprinkle some of the honey roasted peanuts on for taste and textural contrast. Then spread the jam on the inside of the other then place them together. Repeat to make 2 sandwiches.
- Whip together the vanilla essence, coffee creamer and eggs to form the custard. Soak sandwiches and allow them to drink up the custard mixture. While they are soaking, prepare the cast iron by melting butter across the surface. Carefully remove the soaked sandwiches from the custard mixture and place them on the melted butter on the cast iron griddle. Close the dome and allow to cook for 2 minutes then flip and cook for another 2 minutes.
- When you like the texture and colour, remove from the grill, slice both sandwiches with a serrated knife from corner to corner and transfer them to your presentation plate. Top with berries, honey roasted peanuts and powdered sugar. Enjoy!