Chef Marc Meyer has spent two decades cultivating seasonal and sustainable cuisine. Now, he's sharing some of his brunch recipes with you. Check them out below and get more meal ideas from the "GMA" recipe archive.
Peanut Butter & Jelly French Toast
1 cup whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 vanilla bean, split and scraped
8 slices brioche or other soft bread
1/4 cup creamy peanut butter
1/4 cup fruit preserves
Butter for coating pan
In a wide shallow dish combine milk, cream, eggs, vanilla, cinnamon and scraped vanilla bean. Spread the bread slices evenly with the peanut butter and jelly and form sandwiches.
Dip assembled sandwiches in batter, coating each side evenly. Heat a large cast iron or non-stick griddle over medium heat.
Grease pan with butter. When butter starts to sizzle, turn heat up a notch. Place sandwiches on the griddle and cook, 4 to 5 minutes on each side, until golden brown.
Cut diagonally and serve with maple syrup
Courtesy of Marc Meyer, Co-Owner of Five Points, Cookshop and Hundred Acres
Click here to get the Oven-Baked Frittata with Bacon Lardon, Spinach & Fontina Cheese recipe.