Bobby Flay's Peanut Butter French Toast

Bobby Flay is probably what is wrong with celebrity chef these days, too much flair and narcissism. His personality just seems so manufactured along the same lines as Emeril's. Catchphrases and antics rather then food and results. That being said, they can both cook damn well; a lot better then i could hope to. I just wish he would get to cooking it rather then standing on tables gloating during an Iron Chef match.
What did impress me about Mr.Flay as of late was his recent performance on Iron Chef America when he battled a local Canadian chef Lynn Crawford with the peanut. Both of them put up a great fight; you cant expect anything less from an Iron Chef battle (Season 4 Episode 2). However, it was Bobby that really put up the 'wow factor' with his 'Peanut Butter French Toast'. This is a dish that everyone needs to see let alone eat it. He took something as rag-tag a French Toast and spiced up far more then most restaurants could ever hope to do. This was more then just a little powered sugar and maple syrup.Being forced to eat as a student does I don't I'll be creating something like this for a long time. However, I scoured the episode just to find out what he actually put in it so that maybe in the near future I could attempt to make it. I have what i think is the recipe for "Iron Chef Bobby Flay's Peanut Battle Peanut Butter French Toast". I just hope I picked out all the ingredients from the episode. Enjoy!

Iron Chef Bobby Flay's Peanut Battle Peanut Butter French Toast from Iron Chef America Season 4 Episode 2

Serves 6

Toast Filling:
2 Cups Peanut Butter (Chunky)
2 Cups Cream Cheese

Peanut Butter Batter:
3/4 Cup of Whipping Cream
3/4 Cup of Whole Milk
1/4 Cup of Brown Sugar
6 Large Eggs
2/3 Cup of Peanut Butter (Smooth)
1/2 tbs of Nutmeg
1/2 tbs of Cinnamon

Pino Mayhaw Sauce:
1 Bottle of Pino Noir
1 Handful of Grapes (Still on Stem)
1 Cup of Water
1 Cup of Brown Sugar
1 Cup of Mayhaw Jelly
2 Sticks of Cinnamon

1 Loaf of Sourdough Bread

6 tbs Butter

Preheat oven to 200 degrees.
To make the syrup combine 1 cup of water and brown sugar saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Now add the grapes, cinnamon sticks. Add the whole bottle pino to the mixture and let reduce by 3/4 or until it becomes a syrup. Let cool. When cooled add the jelly. Now for the toast...
Mix the chunky peanut butter and the cream cheese in a food processor until they are throughly mixed. This will be the filling for the French Toast. Now cut double the amount of slices of bread as you want pieces of toast. Cut the crust off of all the pieces. Spread the filling onto one slice then add the other slice on top to make a peanut butter sandwich.In a large bowl, whisk the eggs until well blended now add the cream, milk, peanut butter, nutmeg, and cinnamon and sugar and whisk until well mixed.
Melt 1 tablespoon of butter on a nonstick pan griddle over medium heat. Dip your peanut butter sandwich into the batter. Make sure you allow both sides to absorb the custard. Grill the soaked bread until they are golden brown. I would say 4 minutes per side. Put the finished product into the oven onto a plate to keep warm. Repeat.
Once all the toast has been cooked, present on a plate a dollop the pino sauce on top. This should be done in front of the person you are trying to impress because it adds effect to the whole experience.

That is it. I hope I have everything down. Maybe Bobby is not that bad. I mean he did come up with this...
Cheers!