Crawford works in Toronto, Canada and went up against Flay in peanut battle.
Very entertaining battle and nice recipes. Crawford had a pad thai and Indian peanut soup with fried onions etc.
Flay had a Peanut- scallion condiment for his BBQ pork. He also had a Peanut French toast recipe which was stuffed with something. I have to find the recipe. (see below)
I new it would be close. I try to predict who will win and by home many points.
I picked Flay by 4.
He won by 3 so I was right there! I am usually in the ballpark 85% of the time .
taste 26 22
plating 11 13
originality 14 13
I have tried several Stuffed french toast recipes. I did not find Flay's recipe though. But here are some similar ones with Peanut and etc. .
PS Challah ( at local stores or bakeries ) is great to use
Peanut Butter, Banana, and Bacon Stuffed French Toast Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live
Episode: Let's Play with Food
4 large eggs
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1 cup half-and-half
1 1/2 cups puffed rice cereal, or lightly crushed cornflakes
8 slices stale white sandwich bread (2 to 3 days old)
8 teaspoons smooth peanut butter
4 ripe bananas, peeled and sliced into thin circles, plus extra for garnish
1/2 pound apple smoked bacon, cooked until crisp
1 stick unsalted butter
Confectioners' sugar for serving
Chopped peanuts, for garnish
Preheat the oven to 350 degrees F.
Place the jelly in a plastic squirt bottle. Heat a small pan of water on the stove. Water should be hot, but not boiling. Place the squirt bottle in the water.
In a large bowl, combine the eggs, granulated sugar, vanilla extract, and salt and whisk to dissolve the sugar. Add the half-and-half and whisk to combine. Place the cereal on a large plate or in a shallow baking dish.
Place 4 slices of bread on a work surface and spread each with 2 teaspoons of the peanut butter, and a layer of banana slices. Top with the bacon and the remaining bread to form a sandwich and press to tightly close. Place 1 sandwich in the bowl with the batter and let sit until well moistened, about 2 minutes, turning to coat both sides. Place in the dish with the cereal, turning to coat on both sides and pressing to adhere.
Heat a large skillet over medium-high heat until hot, 4 minutes. Add 1 tablespoon of the butter. Dredge each stuffed and soaked sandwich in rice cereal and add to the pan. Cook undisturbed until golden brown and crusted on the bottom, about 2 to 3 minutes. Flip and cook until the second side is golden brown, about 2 to 3 minutes. Place on a baking sheet and bake until cooked through, about 6 to 8 minutes.
To serve, place 1 stuffed French toast on each of 4 plates. Sprinkle lightly with confectioners' sugar and top each serving with chopped peanuts and banana slices. Squirt the strawberry jelly over the French toast. Serve immediately.
French Toast Peanut Butter Crunch
1. 1/2 cup creamy peanut butter
2. 16 (1/2 inch) slices brioche
3. 4 large eggs, beaten
4. 1/4 cup heavy cream
5. 2 teaspoons pure vanilla extract
6. 4 cups cornflakes, finely crushed
7. 4 tablespoons unsalted butter
8. Confectioners' sugar, for dusting
9. 4 cups mixed berries
10. Maple syrup, for serving
* Calories: 589 kcal
* Carbohydrates: 78 g
* Dietary Fiber: 5 g
* Fat: 24 g
* Protein: 16 g
* Sugars: 17 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
Powered by: ESHA Nutrient Database [This link will take you outside Yahoo! Food]
2. Cooking Directions
1. Preheat the oven to 250 degrees F. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of brioche and cover with the remaining 8 slices, making sandwiches.
2. In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet.
3. Melt 1 tablespoon of the butter in a very large skillet. Add 4 of the sandwiches and cook over moderate heat until golden and crisp on the bottom, 2 to 3 minutes. Transfer the half-cooked sandwiches to the baking sheet. Add another tablespoon of the butter to the skillet, flip the sandwiches back into the skillet and cook until golden and crisp on the bottom, about 2 minutes longer. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Transfer the French toast to plates and dust with confectioners' sugar. Top with the berries and drizzle with maple syrup.
French Toast Peach Bake
Copyright, 2005, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: It's the Weekend
Peach French Toast Bake Cooking spray
1 large whole-wheat baguette (about 8 ounces)
4 whole eggs
4 egg whites
1 cup low fat milk
1 teaspoon vanilla extract
5 cups sliced peaches, fresh or frozen
1/2 lemon, juiced about 1 1/2 tablespoons
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.
Serving suggestion: Top with a dollop of vanilla yogurt, a drizzle of maple syrup and a side of Canadian bacon.
18-20 1-inch-thick slices of a baguette (about 10.25 ounces)
6 large eggs
2 cups whole milk
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/2 stick (1/4 cup) plus 1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries (about 12 ounces)
Butter a 13 x 9-inch baking dish. Cut 18 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 4 hours, and up to 1 day.
In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
Preheat oven to 400°F.
Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
Strawberry Stuffed French Toast With Warm Strawberry Sauce Recipe
- 16 slices firm white sandwich bread
- 8 ounces whipped cream cheese
- 1 cup strawberry preserves
- 3 eggs
- 1 cup half and half
- 1 teaspoon vanilla
- 1/4 teaspoon grated nutmeg
- 1/8 cup vegetable oil
- 18 ounce jar strawberry preserves
- 5-1/2 ounce can strawberry nectar
- Preheat oven to 450.
- Spread cream cheese on 8 slices of bread and preserves on 8 slices of bread making 8 sandwiches.
- Combine eggs, half and half, nutmeg, vanilla and oil.
- Dip each sandwich in the egg mixture and place on lightly greased cookie sheet.
- Bake approximately 5 minutes or until lightly browned then flip and repeat for other side.
- Cut each sandwich in quarters and layer on plate.
- Garnish with sliced strawberries topped with warm strawberry sauce.
- To make sauce heat preserves with nectar until well blended.