Pastry chef Zac Young calls this miniature dessert “the love child of French toast and peanut butter and jelly.”
To make the fried peanut butter and jelly sandwich, he spreads small slices of brioche with peanut butter and housemade strawberry preserves.
Next, he soaks the sandwich in strawberry custard, rolls it in crushed corn flakes and deep-fries it.
Young serves two sandwiches with a scoop of vanilla ice cream for $5.
• Chawanmushi with local mushrooms
• Corfu
• Christmas Stocking Mocha
This article has been revised to reflect the following correction:
Correction: December 17, 2012 This story updates the full name of Treehouse Snack Bar at David Burke Kitchen.
Contact Bret Thorn: bret.thorn@penton.com
Follow him on Twitter: @foodwriterdiary
