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BP AND BANANA STUFFED FRENCH Toast

List of Ingredients




PEANUT BUTTER AND BANANA STUFFED FRENCH TOAST
Recipe courtesy Terryl Gavre from Café 222
TVFN, FoodNation with Bobby Flay, Show #BF1B10: San Diego CA

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

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.

Yield: 3 servings
Prep Time: 5 minutes
Cooking Time: 20 minutes
Difficulty: Easy



Recipe