Mother's Day Dish Idea

Chef Kevin Hickey’s French Toast1 loaf brioche bread; sliced 1? thick½ # cream cheese; softened½ # peanut butter1 tsp sea saltRoyale2 C heavy cream4 ea eggs; beaten2 C grapes; red flame; halved powdered sugar Burtons Farm Maple SyrupMix the softened cream cheese & peanut butter together, add salt. Spread the peanut butter mixture generously between two pieces of the sliced brioche. Refrigerate the stuffed toast so the mixture sets back up. Mix your royale. Remove stuffed toast from the refrigerator and submerge in the royale for 30 seconds. Lay soaked French toast on a buttered surface, at medium heat. Cook French toast until golden brown, flip and repeat. For plating, cut the French toast into quarters, laying the pieces on end. Powder with the sugar and garnish with the halved red grapes.