The Rock's French Toast Recipe (Rock Toast)
There's a before and after The Rock's French Toast. They have this incredibly tasty peanut butter sauce that is really life-changing.
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Servings: 2 people (generous)
Ingredients
For the French Toast
- 2 eggs
- 250 ml milk
- ¼ tsp salt
- 75 g brown sugar
- ½ tsp cinnamon
- ¼ tsp vanilla extract
- 2 2in/6cm thick slices of brioche bread you can also make 4 thinner slices
Para cocinarlas
- Unsalted butter
For the peanut butter sauce
- 6 tbsp peanut butter
- 150 g maple syrup or other syrup / honey you like
- 6 tbsp coconut cream
For the whipped cream
- 200 ml whipping cream cold, straight from the fridge
- 2 tbsp icing sugar
- ½ vanilla pod, only the seeds or 1 tbsp vanilla paste, or 1 tsp vanilla extract or essence
To serve
- toasted coconut flakes I like to toast them in a preheated oven at 180°C/350°F for 10-15min
Instructions
For the French Toast
- In a bowl, combine all the ingredients except the bread with a whisk. You can also use a blender.
- Soak the slices of bread for 2 hours on each side. You can also soak them overnight in the fridge and in the morning you turn them for 30min-1hr to get the other side as well. Here I recommend that at home it's easier to use thinner slices of bread so the soaking is just for a minute.
To cook them
- Preheat a pan over medium heat, add a bit of butter and add the bread. Cook for 2-3min or until golden.
- If you made thick slices, they bake in a preheated oven at 180°C/350°F for 10 minutes or 15 minutes if soaking overnight. If you used thinner slices, there's no need to bake in the oven.
- Serve hot.
For the sauce
- Warm up the peanut butter in the microwave.
- Add a bit of the maple syrup at a time, whisking to mix.
- Add the coconut cream and also whisk it in.
For the whipped cream
- Beat the cream with the sugar and vanilla until fluffy.
Para servir
- Serve the hot french toast with plenty of sauce, whipped cream and toasted coconut flakes.
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