Stuffed Peanut Butter & Maravilla Raspberry French Toast

Directions

1. Take 2 slices of brioche and spread with the peanut butter. Spoon the raspberry preserve on top of the peanut butter and spread to the edges. Take the other two slices and press firmly on top to make 2 sandwiches.

2. In a large shallow bowl or baking tray, whisk together the eggs, milk, vanilla and sugar. Place the sandwiches into the egg mixture to soak for 1 minute. Using a spatula, carefully flip the sandwiches and soak for a further minute on the other side until all the egg mixture has been absorbed.

3. In a large frying pan, pour in the oil until approximately 2cm deep and place over a medium heat to warm - the oil needs to be hot but not smoking. Once hot, carefully place the soaked sandwiches in the oil and fry for 1 - 2 minutes until golden.

4. Using a spatula, carefully flip the sandwiches and fry for another 1 - 2 minutes until golden on both sides. Remove from the oil and allow to drain on some kitchen paper.

5. When ready to serve, sprinkle with icing sugar if desired before scattering over fresh raspberries and an extra drizzle of raspberry preserve. Devour whilst warm.