Best Peanut Butter And Banana Stuffed French Toast Recipes

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PEANUT BUTTER AND BANANA STUFFED FRENCH TOAST



Peanut Butter and Banana Stuffed French Toast image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 3 servings

Number Of Ingredients 14

6 slices day-old white or wheat bread
1 to 2 ripe bananas
8 tablespoons creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 tablespoon vanilla
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash salt
Butter or oil, for frying
Powdered sugar, for topping
Maple Syrup, for topping

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 AND PEANUT BUTTER STUFFED FRENCH TOAST



Banana and Peanut Butter Stuffed French Toast image

Make and share this Banana and Peanut Butter Stuffed French Toast recipe from Food.com.

Provided by Karen..

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

8 slices day-old white bread
2 ripe bananas
8 tablespoons creamy peanut butter
honey, for drizzling
4 large eggs
1/4 cup heavy cream
1 tablespoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 dash salt

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.

Nutrition Facts : Calories 509.3, Fat 28.5, SaturatedFat 8.7, Cholesterol 231.9, Sodium 602.8, Carbohydrate 46.5, Fiber 4.8, Sugar 13.2, Protein 19.1

PEANUT BUTTER AND BANANA STUFFED FRENCH TOAST



PEANUT BUTTER AND BANANA STUFFED FRENCH TOAST image

Categories     Fruit     Breakfast

Yield 3 people

Number Of Ingredients 14

6 slices day-old white or wheat bread
1 to 2 ripe bananas
8 tablespoons creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 tablespoon vanilla
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash salt
Butter or oil, for frying
Powdered sugar, for topping
Maple Syrup, for topping

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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