Fluffernut French Toast

Preparation info

  • Difficulty

    Easy

  • Serves

    1

    , heartily

Appears in

Good Food For Bad Days

Good Food For Bad Days

By Jack Monroe

Published 2020

  • About

This abominable pile of sugar is a very very rare treat in our household, and it wouldn’t have existed at all were it not for my hapless disorganization and reckless parenting style. It was Monday 14 October, the day this book was due to be handed to my editor and publisher to review the first draft. I had been at my desk overnight until 5am, then I snuck away for an hour’s nap and was back in my chair just after 6. Sometime around 8am, my Small Boy appeared, bleary eyed in mismatched pyjamas. And I realized we were running late, I hadn’t been grocery shopping, and he needed some breakfast, pronto. I panicked and grabbed a white bread roll, carefully cut some of the crust away, basted it in the last beaten egg and fried it in the pan. We were out of beans, plum tomatoes, and I’d just used my last egg. ‘Sod it’, I thought, and started pulling things out of the baking cupboard to top it with. Small Boy was delighted. I then put extra veg in his lunchbox to assuage my pangs of parental guilt as he crammed this toast into his face.

Ingredients

  • 1 egg
  • a splash of milk
  • 1 tbsp sugar, honey, or other sweetener of choice
  • a few pinches of cinnamon
  • 2 thick slices of white bread
  • 2 tbsp peanut butter
  • 2 big marshmallows
  • 1 tbsp sugar, optional butter/oil, to fry

Method

Crack the egg into a small bowl, and whisk in the milk, sugar and cinnamon until well combined. Slice your bread diagonally down the middle to create four equal-sized pieces, and dip each one in the egg mixture, then set to one side. If you don’t mind the slightly extra washing up, I place my bread pieces in a small roasting tin, packed tight, and then pour the egg mix over the top to make sure they are evenly coated, but I understand entirely if this is a fanny too far for anyone else. Regardless, coat your bread in the eggy mix.

Gently warm a nonstick pan on a medium heat, and add the oil. Place a few pieces of bread in and fry for 3 minutes on each side, until they are crisp and golden. You may need to do these in batches, so have a plate handy to place them on, or a clean worktop.

When the French toasts are all cooked, spread half of them with peanut butter, and dollop a large marshmallow in the centre, or a scattering of small ones. Place a plain piece of bread on top, like making a sandwich, and return to the pan on a low heat for 2 minutes to melt the marshmallow and peanut butter together. Serve immediately!