Baked French Toast with Peanut Butter and Jam

Ingredients:

• 2 tablespoons unsalted butter at room temperature
• 6 slices brioche or other soft bread
• 4 tablespoons peanut butter
• 4 tbsp jelly, jam or preserves
• 2 large eggs
• 0.5 cup cream (10% or 33%)
• 3 tbsp brown sugar + extra for sprinkling, if desired
• 2 tbsp. maple syrup
• A pinch of ground cinnamon
• A pinch of fine sea salt
• Powdered sugar, as needed, for dusting

Preparation:

1. Preheat oven to 175°C. Lightly grease four 12cm crème brulee moulds with 0.5 tbsp butter for each.
2. Cut the bread slices in half, as you would a sandwich (either down the middle or diagonally). You'll get 3 slices for each serving.
3. Spread 4 slices of bread with peanut butter. Spread jam on the remaining 4 slices and arrange them on top of the peanut butter-covered pieces, at a slight angle. Top each stack with 1 slice of the remaining bread. Transfer each portion to the prepared pan.
4. In a medium bowl, whisk together the eggs, heavy cream, 3 tablespoons of brown sugar, maple syrup, cinnamon, and salt until smooth. Carefully spoon or ladle a quarter of the mixture onto each serving, covering the top layer of bread. Sprinkle each serving with a pinch or two of brown sugar, if desired.
5. Place the molds on a rimmed baking sheet and bake until the bread is lightly browned around the edges but still soft in the center, 15–20 minutes. Remove from the oven and let cool for 5 minutes, then dust with powdered sugar and serve.