Hong Kong-Style French Toast

Directions

1. In shallow bowl, whisk together eggs, whole milk, vanilla, sugar and salt; set aside. Spread peanut butter over 4 slices of bread. Cap with remaining bread.
2. Heat 2 tbsp (30 mL) butter in large skillet set over medium heat. Dip sandwiches in egg mixture until bread absorbs mixture but is not soggy. Cook, in batches, for 2 to 3 minutes per side or until golden brown on both sides, adding remaining butter as needed. Keep warm in low oven.
3. Drizzle French toast with maple syrup. Serve with glass of milk.