Comfort Food Friday: Peanut Butter Toast with Bacon and Maple Syrup
Yes, You Read That Correctly.
06/28/13 BY Rachael White
Sometimes I come across a recipe that has to be made immediately. The moment I saw this peanut butter toast, I knew I had to give it a try. I saw the title and thought how silly it was to have a recipe for what I assumed was basically toast from the toaster slathered with peanut butter from a jar.
While reading through the recipe, I realized I was completely off base. This was not the kind of peanut butter toast I grew up watching my dad eat as a bedtime snack with a tall glass of milk. No. This was toast covered in what is basically a peanut butter gravy, topped with bacon. No, I'm not joking.
As if this recipe weren't rich enough already, I had to go and add maple syrup to the whole ridiculous thing. Which was a stroke of genius, if I do say so myself. It's the perfect touch of sweetness to counter the salty, crispy bacon and nutty peanut butter.
This recipe first appeared in The Farmer's Wife magazine in September of 1917. Who knew that in 1917 they would think to create peanut butter gravy? I don't know what peanut butter was like in 1917, but I'm guessing it was not as sweet as the peanut butter we typically buy today. So, I used natural, unsweetened peanut butter, which worked perfectly since I added the maple syrup. This way you can adjust the sweetness as you wish. You could add a bit of maple syrup to the gravy itself, or just add more or less to the top before serving.
In addition to peanut butter gravy, I'm sharing a foolproof way to produce perfectly crispy bacon every single time. The secret is the oven, friends. No more grease splatters all over the stove top. No more accidentally-burnt-to-a-crisp bacon. Instead it will be cooked to perfection time after time. You're welcome.
This peanut butter toast recipe is worth a try. If you like peanut butter, bacon, and bread, then you'll love this crazy-delicious combination. I've also been playing with the idea of adding a fried egg on top, but I didn't want to overwhelm anyone with that just yet.
Peanut Butter Toast with Bacon & Maple Syrup
(Adapted from The Best of The Farmer's Wife Cookbook)
- 1 tablespoon butter
- 1 tablespoon flour
- 2 tablespoons natural, creamy peanut butter (I like the texture of Jif Natural Peanut Butter for this)
- Salt and pepper to taste
- 1 cup milk
- 12 pieces of toast
- Maple syrup (the real stuff)
- Crisp-fried bacon (recipe follows)
Heat butter in a medium saucepan. Add flour and whisk until smooth. Stirring constantly, cook for another minute or two. Whisk in the peanut butter, salt, and pepper until smooth. Gradually whisk in the milk, stirring constantly until smooth and creamy like a white gravy would be.
Place 2 or 3 pieces of toast on each serving plate and top with the gravy. Drizzle with maple syrup and top with crumbled bacon. Serve immediately.
Perfectly Cooked Bacon
- 8 slices of thick-cut bacon
Preheat the oven to 450 degrees Fahrenheit. Place bacon on a foil-lined, rimmed baking sheet. Put the baking sheet in the oven and bake for 15-20 minutes. Watch carefully for the last 5 minutes. Remove the bacon from the oven and transfer to a paper towel–lined plate. Serve immediately.
Note: If you use thinner bacon for this recipe, you'll need to reduce the cooking time so the bacon doesn't burn.
Do you have any unique recipes in your repertoire? We'd love to hear about them in the comments!
For more recipes like this one, check out The Best of The Farmer's Wife Cookbook from Voyageur Press:
Rachael White is the author and photographer of the blogs Set the Table and Tokyo Terrace. After four years of living and eating in Tokyo, Japan, she has relocated to Denver, Colorado, with her husband, son, and black lab. Originally from St. Paul, Minnesota, Rachael strives to recreate recipes that reflect Midwestern comfort with a modern twist.
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