CHARLOTTE, NC (WBTV) - PEANUT BUTTER AND BANANA STUFFED FRENCH TOAST
Recipe by Chef Brian Mottola, courtesy Emeril Lagasse, e2 Emeril's Eatery
1 cup milk
1 cup heavy cream
¼ cup light brown sugar
2 teaspoons vanilla
¾ teaspoon cinnamon
Pinch of salt
8 slices sour dough bread
2 cups peanut butter
2 large bananas, sliced
2 tablespoons honey
8 tablespoons unsalted butter, plus more if needed
Maple syrup, for serving
Powdered sugar, for serving
In a mixing bowl whisk together the eggs, milk, cream, sugar, vanilla, cinnamon and salt.
Lay the sour dough slices on a clean work surface and spread ¼ cup of peanut butter over each. Divide the banana slices among four of the slices of bread, shingling on top of the peanut butter. Drizzle honey over the bananas and close the sandwich with the remaining slices of bread.
Working one at a time, dip the French toast in the milk and egg mixture letting it sit for 30 seconds on each side. Transfer to a plate and repeat with the remaining sandwiches.
Preheat a large non-stick skillet over low heat and add 2 tablespoons of the butter. Once the butter has melted and begins to brown, add a French toast sandwich and cook on one side until browned, about 4 minutes. Once you flip the toast, brown the remaining side for 5 minutes, until the peanut butter is warmed through, adding more butter to the pan if necessary. Remove the French toast from the pan and set aside on a serving plate. Repeat with the remaining sandwiches.
Serve with your favorite maple syrup and powdered sugar.
Yield: 4 servings