• Add peanut butter, egg and maple syrup or honey, into a medium bowl and mix well, until smooth and creamy. When you begin to mix the egg with peanut butter, it will look very liquidy but will thicken into a paste-like consistency in a few seconds. Stir in chocolate chips.

  Pro tip: Peanut butter is about 80 percent fat, while egg contains lots of water, so they don't mix naturally. Continue to mix using a small whisk or a spoon, gradually, which gives the mixture time to emulsify and thicken.
• Using your fingers or the back of a spoon, press into the centre of each bread to indent and creating a rim around the edges, without poking through.
• Using a spoon, divide the penaut butter filling between the two slices and then spread evenly into the indent, leaving ¼-1/2 inch border exposed.

To Air Fry

• Preheat air fryer to 340°F and place toasts in the basket when hot. Cook for 4 to 5 minutes (check after 4 minutes) or until the tops are deep golden brown in color.

Bake

• Preheat oven to 350°F and place toasts on a baking sheet. bake for 8 to 12 minutes or until the tops are deep golden brown in color.
• The peanut butter toast will result in a thin, dry top layer and the inside will have a creamy, spoon-clinging consistency.

  Trouble shooting -

  If removed early, the peanut butter toast will not have enough time for the custard to set and will be slightly runny inside.

  If left longer in the oven or air fryer, it will result in a very brown or almost burnt top. Make sure to keep an eye, during the last minute (when air frying) or the last few minutes (when baking).
• Serve - Sprinkle powdered sugar on top and enjoy hot!