Chef Jeong Ho-young’s Sweet & Savory French Toast Rolls
Chef Jeong Ho-young’s Signature French Toast Recipe: A Delicious Blend of Sweetness and Nutty Flavor
This French toast recipe features a delightful combination of sweet bananas and salty, nutty peanut butter, creating a delicious and satisfying meal. It’s perfect for a hearty breakfast or brunch, offering a wonderfully flavorful experience from simple ingredients.
Main Ingredients
- 2 slices of bread (sandwich bread recommended)
- 1 ripe banana
- 2 fresh eggs
Seasonings & Toppings
- 1/3 Tbsp sugar
- Creamy peanut butter (generous amount)
- Powdered sugar (for dusting)
- Chocolate syrup (for drizzling)
- 2 Tbsp unsalted butter
- 1/3 Tbsp sugar
- Creamy peanut butter (generous amount)
- Powdered sugar (for dusting)
- Chocolate syrup (for drizzling)
- 2 Tbsp unsalted butter
Cooking Instructions
Step 1
To achieve a softer texture, trim the crusts off the bread slices. Removing the crusts ensures a more tender bite.
Step 2
Using a rolling pin or a smooth bottle, thinly flatten the bread slices. This step is crucial as it allows the bread to roll up nicely and helps the egg mixture penetrate deeply, resulting in a moist and flavorful French toast.
Step 3
Cut the banana into lengths that match the width of your bread slices, then slice each piece lengthwise into four strips. Cutting them to a size that fits well within the rolled bread will ensure a neat presentation.
Step 4
Generously spread a smooth layer of creamy peanut butter evenly over one side of each flattened bread slice. The salty, nutty flavor of the peanut butter beautifully complements the sweetness of the banana.
Step 5
Place the prepared banana strips onto the peanut butter-coated bread. Carefully roll the bread up tightly around the banana, ensuring it doesn’t tear. Roll it all the way to the end to fully enclose the filling.
Step 6
Place the rolled bread seam-side down on a plate or surface for a moment. This helps to seal the roll and maintain its shape while cooking.
Step 7
In a bowl, crack the 2 eggs and whisk them together with 1/3 Tbsp of sugar for added sweetness. In a separate small bowl, melt 2 Tbsp of butter in the microwave. Once melted, pour the warm butter into the egg mixture and whisk thoroughly. This addition of butter makes the bread extra moist and rich. Reserve any remaining butter for frying the toast.
Step 8
Dip each rolled bread piece into the prepared egg mixture, ensuring all sides are well-coated. Allow the bread to soak for a moment to absorb the custard for ultimate moistness.
Step 9
Heat a non-stick skillet over medium-low heat and add a little of the reserved butter or oil. Carefully place the egg-coated bread rolls into the pan and cook, turning them occasionally, until golden brown on all sides. Low heat is key to prevent burning and ensure even cooking.
Step 10
Once the exterior has set slightly, for an extra tender and luxurious texture, dip the rolls back into the egg mixture one more time. This double-dipping creates a wonderfully soft interior with a delightful exterior.
Step 11
Return the double-dipped rolls to the skillet. Continue to cook over medium-low heat, turning frequently, until all sides are beautifully golden and slightly crisp.
Step 12
Arrange the cooked French toast rolls on a serving plate. Slice them diagonally for an appealing presentation. Dust generously with powdered sugar using a sieve, or drizzle with chocolate syrup for an extra touch of sweetness and visual appeal.
Step 13
This French toast offers a perfect balance of the nutty richness from the peanut butter, the natural sweetness of the banana, and a delightful contrast between the crisp exterior and the soft, moist interior. It’s a delicious treat to elevate any ordinary day or celebrate a special occasion.
