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Peanut butter

Brioche perdue with peanut butter, roasted hazelnuts and granny smith


Serves 4 :

  • 160 g whole milk

  • 25 g full cream

  • 1 egg

  • 4-5 tbsp Peanut Butter Creamy or Crunchy

  • 1 tbsp sugar

  • 12 g butter

  • 12 g vegetable oil (hazelnut, coconut, grapeseed, etc.)

  • 1 brioche bun

  • 2 granny apples

  • 1 handful of crushed toasted hazelnuts

Step 1:

Brioche perdu with peanut butter

  • Mix the whole milk, cream, egg and a tablespoon of peanut butter until smooth. Keep in a cool place.
  • Cut the brioche into 2cm slices, soak them quickly into the mixture (1 return trip is enough), then drain.
  • Brown the butter and oil in a hot pan, sprinkle with sugar and wait until it starts to caramelise. Place the buns in the pan and cook them on both sides until golden brown.
Step 2:


  • Beforehand, wash the granny apples and cut them into thin wedges (around 2 cm). Heat 3-4 tablespoons of peanut butter in a bain-marie or in the microwave to make it more fluid.
  • Place a slice of brioche on a plate, arrange the apple slices around it and pour the peanut butter over the top. Finish with a sprinkling of toasted hazelnuts and enjoy warm.

Menguy's little extra : Choose Creamy or Crunchy peanut butter to suit your taste!

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