Peanut Butter And Honey Filled 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 FRENCH TOAST

Steps:

• Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl.
• Heat the oil in a griddle or frying pan over medium heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. 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!

PIE IRON PEANUT BUTTER AND JELLY FRENCH TOAST

Steps:

• Prepare a campfire or a charcoal grill for medium-high heat. Put a square pie iron on the fire to preheat.
• Smash the banana with a fork until as smooth as possible in a rimmed pie pan or wide food-storage container. Stir in the coconut milk and a pinch of salt until completely combined. Put 2 slices of bread on a work surface and spread one with 1 tablespoon peanut butter and the other with 1 tablespoon jam or jelly, leaving a half-inch border on each. Sandwich the slices together and then dip into the banana mixture until well coated, about 2 seconds per side. Transfer to a plate.
• Carefully remove the pie iron from the fire. Open the iron and add 1 tablespoon of the coconut oil, swirling it around both sides to coat completely. Add the sandwich to the pie iron and close it. Place the iron back in the fire and cook until browned on the outside and heated through, 3 to 4 minutes, turning and rotating every few seconds. Remove the iron from the fire and transfer the French toast to a plate. Top with berries and confectioner's sugar and syrup. Repeat with the remaining ingredients, coating the pie iron with coconut oil before adding the sandwich.

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.

PEANUT BUTTER AND HONEY SANDWICH

Steps:

• Stir the peanut butter, honey, and butter together in a bowl until smooth; spread on 1 of the bread slices and sandwich with the other slice.

PEANUT BUTTER AND JELLY FRENCH TOAST

Steps:

• Spread peanut butter on 6 slices of bread; spread jelly on the remaining 6 slices of bread. Put 1 slice of each together to form sandwiches. In a large bowl, whisk the eggs, milk and salt. Dip both sides of sandwiches in egg mixture. , In a large skillet, melt butter over medium heat. Cook sandwiches for 2-3 minutes on each side or until golden brown.

PEANUT BUTTER AND HONEY FILLED FRENCH TOAST

Steps:

• In a bowl, combine the peanut butter and honey.
• Lay bread slices on a flat surface; with a serrated bread knife, slice bread horizontally, leaving it connected at the end, to form a pocket.
• Spread peanut butter-honey mixture in the pockets on one side.
• In a shallow bowl or pie plate, whisk together the eggs and milk.
• Dip each slice of stuffed bread in egg mixture, turning to coat, and place on a piece of waxed paper.
• Heat a large nonstick skillet over medium heat; add 1 tablespoon butter; swirl to coat skillet.
• When butter foams, add 3 slices of bread and cook about 3 minutes, until lightly browned on each side, turning once.
• Remove from skillet and keep warm.
• Add remaining butter to skillet and repeat with remaining bread.
• Serve immediately; add any toppings you like.