Elvis French Toast With Pb Bacon Banana Food
PEANUT BUTTER & BANANA FRENCH TOAST BAKE
This recipe was inspired by Elvis, who had a love for all things peanut butter, bananas, and bacon! We may not be able to perform rock 'n' roll like our good friend, Terry Buchwald, but our Peanut Butter & Banana French Toast Bake is our way of paying tribute to the King. One bite of this and we know you're going to be "all shook up" in the delicious flavors!
Provided by Ginsburg Enterprises
Categories Pancakes, Waffles, French Toast
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a small bowl, combine sugar and cinnamon, set aside. (This will prevent the cinnamon from floating when combined with the egg mixture.) In a large bowl, combine eggs, half and half, vanilla, salt and the cinnamon-sugar mixture; beat until well combined. Add bread cubes and banana slices; toss until coated.
- Chill 15 minutes then remove bread mixture from refrigerator, toss again, and chill an additional 15 minutes. Pour into baking dish.
- Bake 40 to 45 minutes or until the mixture is set and the top is golden. Remove from oven, sprinkle with crumbled bacon, and place back in oven 5 minutes.
- Meanwhile, in a microwave-safe bowl, warm peanut butter 15 seconds. Stir until smooth and pourable. If necessary, continue to microwave in 10 second intervals until desired consistency. (Make sure you don't over heat it.) Immediately spoon over the French toast bake and serve.
FRENCH TOAST A LA ELVIS
Elvis is famous for loving peanut butter and banana sandwiches.. well, I took it one step up and created this sweet breakfast treat
Provided by GingerlyJ
Categories Breakfast
Time 12m
Yield 16 sandwich halves, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix banana, honey, peanut butter and Nutmeg.
- Spread mix on bread and top with another slice, cut into triangles.
- Mix egg, creamer, half and half andvanilla.
- Dip bread into egg mixture.
- Heat butter in a skillet Cook sandwiches until brown about 1 minute on each side.
- serve with Syrup and / or powdered Sugar.
Nutrition Facts : Calories 610.6, Fat 44.3, SaturatedFat 13.2, Cholesterol 78.4, Sodium 520.9, Carbohydrate 41.6, Fiber 6.6, Sugar 19.9, Protein 21.2
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- Pre-heat your oven to 375 degrees. Line a rimmed baking sheet with foil and place a baking rack on top.
- Arrange your strips of bacon in an even layer on the baking rack and bake for 25-30 minutes until well-browned and crispy. Keep an eye on them during the last 5-10 minutes, peeps. They can burn quickly. Remove the bacon from the oven, let cool for a few minutes and then transfer to a paper towel-lined plate to drain.
- While the bacon is cooking, get to work on the caramelized bananas. Slice the bananas at a slight angle, into ½-inch discs. Melt 3 tablespoons of butter in a large saucepan over medium heat. When melted, stir in the brown sugar and add the bananas to the pan. Cook for 1 minute, shaking the pan periodically, until the bananas are just softened and beginning to caramelize. (You can also use a spatula to periodically flip the bananas if the shake and flip makes you nervous.) Add the bourbon and cook for another 30 seconds or so until the caramel thickens slightly. Remove from the heat and set aside.
- Now you’re going to build your French toast, which means making 4 peanut butter and bacon sandwiches. Start by spreading one side of each piece of bread with a heaping tablespoon of peanut butter. (If your peanut butter is cold, warm it in the microwave for about 15 seconds so that it’s easily spreadable. You don’t want to rip your bread!)
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- Whisk together eggs, milk, warm peanut butter, melted butter, honey, vanilla, cinnamon, nutmeg, and salt in a shallow bowl or baking dish. Melt butter (or bacon grease!) in the skillet or on the griddle.
- Place brioche slices, one at a time, into the egg mixture and hold down for 3-4 seconds before flipping to coat the opposite side.
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- Beat together the eggs, milk, half-and-half, and cinnamon in a shallow dish. Spread one tablespoon peanut butter on one side of each slice of challah.
- Slice the bananas into ½-inch thick slices, and arrange them around the edges of two pieces of challah, leaving a circle in the middle. Fill each little well with 2 tablespoons of peanut butter, and place the remaining two slices of challah over the top of each banana covered-slice (peanut butter side down). Set aside any remaining banana to top off the French toast after it's been cooked.
- Dip all sides of the challah sandwiches into the egg mixture, making sure to coat the entire sandwich evenly. For this recipe, you want the egg and milk mixture to saturate the bread, but be careful not to let it soak too long. Otherwise it will fall apart, and you'll have a soggy mess on your hands.
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