Recipe courtesy of Bobby Flay
Peanut Butter and Banana Stuffed French Toast
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- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 916
- Total Fat
- 67 g
- Saturated Fat
- 30 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 6 g
- Sugar
- 19 g
- Protein
- 24 g
- Cholesterol
- 321 mg
- Sodium
- 448 mg
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 916
- Total Fat
- 67 g
- Saturated Fat
- 30 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 6 g
- Sugar
- 19 g
- Protein
- 24 g
- Cholesterol
- 321 mg
- Sodium
- 448 mg
Ingredients
Directions
- 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.
