PB & BANANA FRENCH TOAST BAKE
This is a nice treat for breakfast or brunch. Peanut butter is tasty and full of protein. Spread jam or honey on your slices instead of maple syrup for a fruity change.-Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread peanut butter over four slices of bread; top with banana slices. Place remaining bread on top. Cut each sandwich in half; arrange in a greased 8-in. round baking pan. Whisk together eggs, milk and vanilla; pour over sandwiches. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until golden brown, 25-30 minutes. Serve with syrup.
Nutrition Facts :
PEANUT BUTTER BANANA FRENCH TOAST BAKE
Are you ready for the most delicious French toast bake recipe?! We combed our two favorite flavors, peanut butter and banana, to create an incredible baked French toast casserole recipe.
Provided by Lee Hersh
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- First, preheat oven to 350ºF. Generously spray a 10-inch x 7-inch casserole dish* with nonstick cooking spray.
- In a medium bowl, whisk together eggs, peanut butter, almond milk, maple syrup, cinnamon, vanilla extract, and salt. The peanut butter won't completely dissolve, but whisk until it's broken up and somewhat combined. Set aside.
- Then, slice an entire loaf of bread into bite-sized squares (3×3). Place bread on the bottom of your dish.
- Slice 1 large banana and toss with bread chunks.
- Then, pour on egg mixture. Use your hands to submerge bread chunks into the liquid until everything is combined.
- Cover with tin foil and bake at 350ºF for 30 minutes. Then uncover and cook for an additional 15 to 20 minutes or until the French Toast Bake is firm in the middle.
- Let French toast bake cool for at least 10 minutes before slicing into 6 servings. Serve with more sliced banana, a drizzle of peanut butter, and maple syrup.
Nutrition Facts : ServingSize 1/8, Calories 368 calories, Sugar 10, Fat 16, Carbohydrate 39, Fiber 4, Protein 18
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.
PEANUT BUTTER BANANA FRENCH TOAST SKILLET RECIPE BY TASTY
Here's what you need: baguette, eggs, heavy cream, vanilla extract, cinnamon, unsalted butter, brown sugar, peanut butter, large banana
Provided by Julie Klink
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375˚F (190˚C).
- On a cutting board, cut the baguette in half lengthwise, then slice into 1-inch (2 ½ cm) pieces.
- In a bowl, whisk together the eggs, ½ cup heavy cream, the vanilla, and cinnamon.
- Add the bread to the egg mixture and stir until evenly coated.
- Heat a large cast-iron skillet over low heat. Add the butter, brown sugar, and remaining ½ cup of heavy cream. Whisk to combine and cook until bubbling, about 3 minutes.
- Whisk in the peanut butter until fully incorporated and bubbling, about 3 minutes. Add the sliced bananas and stir to coat.
- Pour the bread mixture over sauce into skillet and spread evenly.
- Bake for 30 minutes, until golden and crispy.
- Let the skillet cool for about 5 minutes, then cover with large plate. Holding one hand over the plate, gently flip the skillet upside-down, allowing the French toast to release from the pan with the banana layer on top. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 2 grams, Protein 15 grams, Sugar 30 grams
BANANA FRENCH TOAST BAKE RECIPE BY TASTY
Here's what you need: butter, brown sugar, cinnamon, vanilla extract, bananas, eggs, brown sugar, cinnamon, nutmeg, vanilla extract, heavy cream, milk, french bread, powdered sugar
Provided by Claire Nolan
Categories Breakfast
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚F (180˚C).
- Over medium-high heat, melt butter and stir together brown sugar, cinnamon, and vanilla. Bring to a simmer and add the sliced bananas.
- In a large bowl, whisk 8 eggs, brown sugar, cinnamon, nutmeg, vanilla, heavy cream, and milk.
- Add the cubes of French bread, and gently stir until the bread has soaked up all the liquid.
- Pour the bread into a greased 9x13 inch (23x33 cm) baking dish. Top with the banana and sugar glaze.
- Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top. (Times and temperatures may vary based on oven).
- Serve with powdered sugar on top.
- Enjoy!
Nutrition Facts : Calories 604 calories, Carbohydrate 71 grams, Fat 32 grams, Fiber 3 grams, Protein 15 grams, Sugar 42 grams
PEANUT BUTTER AND BANANA FRENCH TOAST
An unique and delicious recipe that my mom used to make. It is so easy that even kids can help to make it. Serve it hot with butter or margarine and syrup.
Provided by Bon
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- In a small bowl, lightly beat the egg and vanilla together.
- Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
- In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 27.6 g, Cholesterol 123.5 mg, Fat 23.2 g, Fiber 2.9 g, Protein 9.8 g, SaturatedFat 10 g, Sodium 362.2 mg, Sugar 9 g
EASY BAKED BANANA FRENCH TOAST
Save time without the hassle of dipping individual pieces and frying on the stove top. Any kind of sandwich bread will work, and you can add any fruit or cream cheese. I used bananas because it's what I had on hand.
Provided by Cutie
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish.
- Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish.
- Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 46.7 g, Cholesterol 274 mg, Fat 17.5 g, Fiber 2.5 g, Protein 15.1 g, SaturatedFat 8.3 g, Sodium 520.4 mg, Sugar 18.9 g
BANANA FRENCH TOAST
The banana in this recipe is pureed into the batter along with eggs, milk, cinnamon and vanilla. This is wonderful!
Provided by Marie
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients except bread in a blender and mix well.
- Pour batter into a shallow dish.
- Dip each bread slice into batter for several seconds, coating both sides.
- Place bread in a buttered non stick skillet and cook over medium heat until golden on both sides.
EASY BANANA FRENCH TOAST
This is a simple and quick way to use those still good but aesthetically non-pleasing week-old bananas. I like to use a less dense, lighter bread with this recipe, like normal sandwich bread.
Provided by TheDangerChef
Categories Breakfast
Time 15m
Yield 6 slices
Number Of Ingredients 8
Steps:
- Mash the banana in a shallow bowl with a fork; mix it until most lumps disappear.
- Scramble both eggs into the bowl along with the spices and vanilla extract.
- Preheat a griddle or frying pan.
- Use cooking spray or butter.
- Dip slices of bread in mixture and transfer to pan.
- Cook both sides until done.
Nutrition Facts : Calories 96.7, Fat 1.7, SaturatedFat 0.5, Cholesterol 31, Sodium 139.8, Carbohydrate 17.3, Fiber 1.2, Sugar 3.5, Protein 3.2
PEANUT BUTTER AND BANANA STUFFED FRENCH TOAST
Steps:
- Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
- In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.
- Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.
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- Preheat the oven to 350 degrees Fahrenheit. Arrange the whole slices of bread on a large baking sheet and bake them for 8 minutes, turning halfway. This dries out the bread a little so it soaks up more of the egg mixture.
- In a mixing bowl, scramble the eggs, then whisk in the milk, cinnamon, vanilla and salt. Melt the butter in the microwave or over the stove. Whisk the honey into the melted butter before pouring it into the egg mixture.
- Grease a 9 by 9-inch baker. Cut most of the slices of bread in half, and the last couple of slices into quarters. Arrange the halved slices in the baker in rows, as shown in the pictures above, to make a roughly even layer of bread. Fill in the empty spots with the smaller pieces of bread.
- Peel and slice the bananas into 1/4-inch wide rounds. One by one, stick the banana slices in between the slices of bread at random. Slowly drizzle the egg mixture over the bread. Use your hands to press down on the bread so it is fully submerged in the egg mixture for a few seconds (it’s ok to squish the bread a little). Wash your hands, then generously sprinkle the French toast with a couple teaspoons of raw sugar. Bake until the top is golden and the custard is set in the center, around 1 hour to 1 hour and 10 minutes.
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