Peanut Butter And Banana Stuffed French Toast Recipes

PEANUT BUTTER BANANA FRENCH TOAST

Steps:

• Spread peanut butter on two slices of bread. Top with banana slices and remaining bread. In a shallow bowl, whisk the eggs, milk, cinnamon and vanilla. Dip both sides of sandwiches into egg mixture. , In a large skillet, melt butter over medium heat; grill sandwiches on both sides until golden brown. Serve with honey 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 BANANA FRENCH TOAST SKILLET RECIPE BY TASTY

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!

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.

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.

BANANA-STUFFED FRENCH TOAST

Steps:

• Cut a 3-in. pocket in the crust of each slice of bread. Slice the bananas in half lengthwise and then into 3-in. pieces. Place two pieces of banana in each pocket. In a shallow bowl, beat eggs, milk and vanilla; soak bread for 2 minutes on each side. Fry on a greased griddle over medium heat until golden brown on both sides. Serve with syrup if desired.

CHOCOLATE AND PEANUT BUTTER-STUFFED FRENCH TOAST

Steps:

• Whisk eggs, milk, cinnamon, and nutmeg together in a large bowl and set aside.
• Spread a thick layer of peanut butter on one side of each slice of bread. Sprinkle chocolate chips on 3 slices of the peanut butter-covered bread. Top with 3 bread slices to form 3 sandwiches.
• Heat a skillet over medium-high heat. Melt butter in the skillet. Dip both sides of 1 sandwich in the egg mixture and place in the skillet. Cook until golden, about 3 minutes per side. Repeat with remaining sandwiches, melting more butter in the skillet if needed.
• Remove sandwiches from the skillet and slice diagonally to make 6 half sandwiches. Drizzle with chocolate syrup and serve immediately.

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.