Peanut Butter Banana Stuffed French Toast
Creamy, fluffy banana peanut butter filling between chewy toasted French bread.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 8 slices French white or brioche bread (about ½-inch thick)
- 2 medium ripe bananas sliced (about 1 ½ cups)
- 2 tablespoons butter divided
- 3 tablespoons maple syrup divided
- ½ cup peanut butter
- 2 teaspoons vanilla extract
- ⅔ cups evaporated milk
- 2 large eggs
- 1 teaspoon ground cinnamon
Preheat oven to 400º F. Place bread slices on a baking sheet and bake 5–6 minutes to slightly dry out and crisp bread. Remove bread and turn off oven.
In large pan melt half of butter on medium heat. Add bananas and 2-tablespoons maple syrup, sauté 3–4 minutes until softened. Remove from heat and stir in peanut butter and 1-teaspoon vanilla.
Evenly spread mixture on 4 slices of bread, and top with remaining bread slices to create sandwiches.
In a flat bowl whisk together milk, eggs, cinnamon, 1-tablespoon maple syrup and 1-teaspoon vanilla. Dip both sides of sandwiches in liquid (allow each side to sit about 15 seconds to soak up).
Melt remaining butter in large skillet or pan over medium heat. Toast sandwiches, 3–4 minutes per side, until cooked and golden brown. Serve immediately, extras can be stored sealed in fridge and served leftover.
Calories: 820kcal | Carbohydrates: 101g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 785mg | Potassium: 568mg | Fiber: 5g | Sugar: 24g | Vitamin A: 435IU | Vitamin C: 6.2mg | Calcium: 212mg | Iron: 5.4mg