This version of French
toast has
straight peanut butter spread between each layer of
sliced French bread, cocoa powder beaten into the egg - milk mixture in which the bread soaks overnight, and more peanut butter and cocoa powder in the streusel topping.
1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit,
slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the
sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour
straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with
toast or crackers