Make the peanut butter sauce. To a small bowl, add all ingredients and whisk until combined. Season with a pinch of salt to balance the sweetness and set aside.
Make the French toast. Preheat the oven to 375°F and arrange a rack in the center of the oven. Trim off the ends of the loaf of brioche, then cut the remaining brioche into ~ 4” slices. Make the custard by whisking the eggs and cinnamon until homogenous. Then whisk in the brown sugar, followed by the vanilla extract and evaporated milk. Soak each piece of brioche for around 20 seconds per side. Then, to a skillet over medium heat, add 1 tbsp of butter per piece of toast you’re able to cook at the same time (larger pans will fit more, but don’t crowd the pan). Brown the french toast on all sides but the top, then place on a parchment-lined sheet pan and bake for 7-10 minutes, or until firmed and cooked through.
While the French toast is in the oven, make the whip. To a cold bowl, add the cream and collagen and whisk until dissolved. Beat the cream using a whisk, hand mixer or stand mixer, until thickened but not yet at soft peak stage. Add the sugar and vanilla bean and continue beating until just-stiff peaks are formed. I like mine in between soft and stiff peaks, where the whip just stays in place when held upside down on a whisk. Don’t overbeat or you’ll make butter!
Assemble and serve. Arrange your French toast on a platter, then drizzle with peanut butter sauce, dollop with cream, and sprinkle on the toasted coconut. Serve immediately!
Notes
Nutrition calculated using 13oz of brioche, since the ends are sliced off.
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
