Peanut Butter Bacon Banana Stuffed French Toast Food

PEANUT BUTTER, BACON & BANANA STUFFED FRENCH TOAST

Steps:

• Cook bacon in a large skillet over medium heat (or bake in the oven, if you prefer!) until crisp. Remove to a paper towel-lined plate to drain grease.
• In a shallow dish, combine the eggs, milk, sugar, and cinnamon. Whisk with a fork until well combined.
• Spread about 1 tablespoon of peanut butter on each of the 8 slices of bread. Top 4 of the slices with a layer of banana slices, followed by 3 of the bacon slices. Top with the remaining 4 slices of bread.
• Melt 1 tablespoon of butter in a skillet over medium heat, dip your stuffed French toast into the egg mixture - dip both sides - and place in the skillet. Do this in batches if necessary, adding more butter for each batch if needed. Cook each side until browned and crisp before turning and repeating on the other side. This can take 3-5 minutes per side, depending on your burner's temperature. Low and slow is better than fast and burnt.
• Remove to a plate and drizzle with maple syrup and sprinkle with powdered sugar (I used a sifter to sprinkle it on). Top with extra banana slices, if you like!

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.

BANANA STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.
• Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.
• In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.
• Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.
• Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.

BANANA AND PEANUT BUTTER STUFFED FRENCH TOAST

Steps:

• Lay bread on counter and spread 1 tbl peanut butter on each slice.
• Peel and slice enough bananas to cover 4 slices of bread.
• Drizzle small amount of honey on remaining 4 slices of bread.
• Place honey drizzled slices (honey side down) on top of banana slices, making 4 sandwiches.
• Beat eggs, cream, vanilla, cinnamon, nutmeg and salt with a whisk in a medium bowl.
• Heat griddle or skillet over med-low heat. Grease with butter or spray pan, if necessary.
• Dip one sandwich at a time into egg mixture and place on griddle. Cook each side until golden brown (about 3-4 minutes per side). Remove from skillet and cut each in half diagonally.
• Serve immediately with sprinkled powdered sugar or syrup, if desired.

PEANUT BUTTER AND BANANA FRENCH TOAST

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.

PEANUT BUTTER FRENCH TOAST

Steps:

• Spread peanut butter on one piece of bread, and top with second slice, to make a sandwich.
• Dip the sandwich in the beaten egg, coating both sides throughly.
• Melt butter in pan,and place the sandwich in the pan. Turn it over once in order to brown both sides.
• Remove from pan and place on plate. Serve with syrup, and a sprinkle of confectioners sugar if desired.

PEANUT BUTTER, BANANA STUFFED FRENCH TOAST WITH SANDWICH MAKER

Steps:

• Plug in and turn on your sandwich maker.
• If your bread is the "larger" size, cut the bread to fit your sandwich maker.
• Slather 2 pieces of bread with as much peanut butter as you like.
• Lay sliced bananas on the peanut butter to cover sandwich.
• Place the last two slices of bread on top of the bananas (if you really like peanut butter, you may peanut butter them first).
• In a small dish, beat together eggs, milk and cinnamon.
• Spray sandwich maker down with Oil Spray.
• Take each sandwich and turn it in the egg to coat.
• Place in sandwich maker and close until finished.
• On a plate place the sandwiches. I like to top with some strawberries n sugar (like shortcake strawberries) and a little maple syrup.

PEANUT BUTTER AND BANANA FRENCH TOAST

Steps:

• In a medium bowl, beat eggs, milk, and vanilla until blended.
• Set aside.
• Make 4 peanut butter and banana sandwiches.
• Soak sandwiches in egg mixture until all or most of the egg mixture has been absorbed.
• Melt butter in skillet over medium heat and fry sandwiches until both sides are golden brown and crisp, turning over halfway through, about 6-8 minutes.
• Cut french toast into diagonals and sprinkle with icing sugar when serving.
• If desired, drizzle with honey or maple syrup.