Roast the peanuts until fragrant and golden, then transfer them while still hot into a blender and blend until they begin to break down.

Add heavy cream, whole milk, sugar, and salt to the blender and blend until smooth, being careful not to overblend to avoid whipping the cream too early.

Strain the peanut mixture into a bowl, then gently fold in mascarpone and powdered sugar until smooth, thick, and airy. Set aside.

Whisk together eggs, whole milk, sweetened condensed milk, and vanilla paste in a shallow bowl until fully combined.

Soak the shokupan slices thoroughly in the custard mixture, allowing the bread to fully absorb the liquid.

Heat neutral oil to 350°F in a pan and carefully add the soaked bread.

Fry while continuously basting the top with hot oil to ensure even cooking and crust formation, then flip once golden and continue frying until deep golden brown and crisp on all sides.

Remove and drain on a rack to keep the exterior crisp.

Add strawberries, rhubarb, sugar, and sumac to a pot and cook over medium heat without adding liquid.

As the mixture heats, crush the strawberries to release their juices and bring everything to a simmer.

Remove about half a cup of the mixture, blend until smooth, then return it to the pot and continue cooking until the compote thickens to a loose jam consistency.

To assemble, place the French toast on a plate, spoon the strawberry rhubarb compote over the top, and add quenelles or dollops of the peanut mascarpone cream.

Finish with a drizzle of maple syrup or honey and serve immediately.