Peanut Butter stuffed French Toast

1/4 cup creamy peanut butter

8 slices milk bread or brioche (3/4 inch thick), slightly stale

Canola oil, for frying

1 cup half-and-half

4 large eggs

1 tablespoon granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

3/4 cup sweetened condensed milk

1/4 cup whole buttermilk or half-and-half, plus more as needed

1 teaspoon grated lemon zest plus 2tablespoons fresh lemon juice 

Softened unsalted butter and flaky sea salt, for serving

Spread peanut butter evenly onto 4 bread slices. Top with remaining 4 bread slices to create 4 sandwiches. Cut off and discard crusts; set aside.

Line a baking sheet with several layers of paper towels, and set next to the stove. Pour oil into a large skillet to a depth of 1/2 inch; heat over medium-high to 350°F. (To test if oil is ready without a thermometer, submerge the end of a wooden chopstick or wooden spoon into oil; it should immediately release bubbles.) Meanwhile, whisk together half-and-half, eggs, sugar, vanilla, cinnamon, and kosher salt in a shallow bowl until well combined.

Working with 2 sandwiches at a time, dip sandwiches into egg mixture, turning occasionally until all sides are evenly saturated, about 2 minutes. Remove sandwiches from egg mixture, letting excess drip off, and transfer to hot oil in skillet. Fry sandwiches, flipping once, until golden brown, crisp, and slightly puffed, about 2 minutes per side. Transfer sandwiches to prepared baking sheet. Repeat cooking process with remaining 2 sandwiches and egg mixture, adjusting heat as needed to maintain oil temperature.

Heat sweetened condensed milk, buttermilk, and lemon zest and juice in a small saucepan over low; cook, stirring constantly, until just warmed through, 1 to 2 minutes. Stir in additional buttermilk until mixture is thin enough to drizzle. Remove from heat. Serve sandwiches hot, topped with condensed milk mixture, softened butter, flaky sea salt.