Makes: 10-12 slices
Notes:
Most South American passengers don’t prefer overly sweet entrées so we are somewhat limited. This is the one entrée served on American Airlines to South America that challenged the norm. It was very warmly accepted and I had many requests for the recipe. Although the typical syrup or compote goes well with this, I like to serve it with just some whipped cream or vanilla sauce.
Ingredients:
1 (4 to 5-inch diameter) loaf French or Italian sourdough bread
3/4 cup chunky peanut butter
1/2 cup butterscotch ice cream topping
1/2 cup whole milk
3 eggs
1½ teaspoons sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
6 tablespoons vegetable oil
2 tablespoons unsalted butter, melted
Procedure:
Slice bread into 2-inch slices. Make a small slit through the crust to create a pocket in the center of each slice. Blend peanut butter and butterscotch topping together and pipe or spoon mixture equally into each bread pocket.
Combine milk, eggs, sugar, vanilla, cinnamon, nutmeg and salt and mix well; set aside. Meanwhile, combine oil and melted butter in a small bowl or cup. Use as needed in a hot skillet while frying bread. Dip bread slices in milk and egg mixture, coating both sides well. Pan fry in oil mixture until both sides are nicely browned. Drain briefly on absorbent paper toweling and serve warm.
Airline: American Airline
Recipe Type: Authentic
Submitted By: Chef Bob RosarRecipe Type: Authentic
Recipe Author: Chef Bob Rosar
Original Photograph By: Chef Bob Rosar
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.pubresgroup.com/affair-in-the-air_site/AiA_Web_pdfs/Pgs_40-67_Brkfst_Recipes_low_res.pdf