French Toast A La Elvis Food
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
CHOCOLATE PEANUT BUTTER AND BANANA CAKE (AKA: ELVIS CAKE)
Elvis was famous for loving peanut butter and banana sandwiches. We were married on his birthday, so this creation is in his honor. Chocolate added for Buddha and well,... Bird's just nutty! :) Great with a tall glass of cold milk.
Provided by 2Bleu
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- FROSTING: With an electric mixer beat together the butter and peanut butter until smooth. Slowly mix/beat in the powdered sugar and milk until frosting reaches a spreadable consistency. Add mashed banana and mix thoroughly (it's okay if it has small lumps of banana in it. Chill until needed.
- Preheat oven to 375 degrees F. Spray 2 9" round pie pans with bakers ease (or grease and flour pans). Set aside.
- CAKE: In a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended, adding more water if needed (batter will be thick). If using, gently fold in peanuts.
- Spoon an equal amount of batter into each round, Bake on center rack for 15-20 minutes or until a wooden pick inserted into the center of cakes comes out clean. Cool on rack.
- Remove frosting from fridge while cake is cooling. Frost cake when ready. Sprinkle the top and/or sides with an even amount of the chopped peanuts. Garnish the top of with a dried banana chip for each slice. Refrigerate until serving. Note, you can also make cupcakes or a sheetcake if you choose. Keep refrigerated.
Nutrition Facts : Calories 518.1, Fat 29.8, SaturatedFat 9.2, Cholesterol 55.6, Sodium 507.7, Carbohydrate 60.1, Fiber 3.9, Sugar 37.7, Protein 10.3
ELVIS FRENCH TOAST WITH PB, BACON, & BANANA
Try a breakfast entrée fit for the King. Get ready to rock and roll with this recipe for Elvis French Toast with PB, Bacon, and Banana.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Spread each bread slice with 1 Tbsp. peanut butter. Top half the bread slices with 1 Tbsp. each bacon and bananas; cover with remaining bread slices. Lightly press edges together to seal.
- Whisk eggs, milk and vanilla in pie plate until blended.
- Dip sandwiches, 1 at a time, in egg mixture, turning to evenly moisten both sides of each sandwich.
- Spray large heavy skillet with cooking spray; heat on medium heat. Add sandwiches; cook 2 min. on each side or until golden brown on both sides. Sprinkle with sugar.
Nutrition Facts : Calories 450, Fat 26 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 195 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 24 g
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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.
- Heat a cast-iron or non-stick skillet over medium heat, and melt a tablespoon of your butter. Carefully place the first sandwich in the pan. Brown the French toast on all sides (including the edges), making sure to keep the heat at medium or medium-high (this process takes about 5 minutes). Once all sides are browned, you can set it aside and repeat these steps with the second sandwich.
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- Whisk together eggs, whipping cream, 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.
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