Peanut Butter and Banana French Toast - All Recipes. An unique and delicious recipe that my mom used to make. Food Network invites you to try this Peanut Butter, Banana, and Bacon Stuffed French Toast recipe from Emeril Lagasse.

Ingredients of Peanut Butter, Banana, and Bacon Stuffed French Toast (Emeril Lagasse)

  1. Prepare 1 tbsp of Strawberry jelly.
  2. You need 4 large of eggs.
  3. You need 1 tbsp of granulated sugar.
  4. You need 1/2 tsp of vanilla extract.
  5. Prepare 1 pinch of salt.
  6. It's 1 cup of half-and-half.
  7. It's 1 1/2 cup of puffed rice cereal, or lightly crushed cornflakes.
  8. Prepare 8 slice of stale white sandwich bread (2 to 3 days old).
  9. You need 8 tsp of smooth peanut butter.
  10. It's 4 each of ripe bananas, peeled and sliced into thin circles, plus extra for garnish.
  11. You need 1/2 lb of apple smoked bacon, cooked until crisp.
  12. Prepare 1 stick of unsalted butter.
  13. It's 1 tbsp of Confectioners' sugar for serving.
  14. You need 1 tbsp of Chopped peanuts, for garnish.

Peanut Butter, Banana, and Bacon Stuffed French Toast (Emeril Lagasse) instructions

  1. Preheat the oven to 350°F.
  2. Place the jelly in a plastic squirt bottle. Heat a small pan of water on the stove. Water should be hot, but not boiling. Place the squirt bottle in the water..
  3. In a large bowl, combine the eggs, granulated sugar, vanilla extract, and salt and whisk to dissolve the sugar. Add the half-and-half and whisk to combine. Place the cereal on a large plate or in a shallow baking dish..
  4. Place 4 slices of bread on a work surface and spread each with 2 teaspoons of the peanut butter, and a layer of banana slices. Top with the bacon and the remaining bread to form a sandwich and press to tightly close. Place 1 sandwich in the bowl with the batter and let sit until well moistened, about 2 minutes, turning to coat both sides. Place in the dish with the cereal, turning to coat on both sides and pressing to adhere..
  5. Heat a large skillet over medium-high heat until hot, 4 minutes. Add 1 tablespoon of the butter. Dredge each stuffed and soaked sandwich in rice cereal and add to the pan. Cook undisturbed until golden brown and crusted on the bottom, about 2 to 3 minutes. Flip and cook until the second side is golden brown, about 2 to 3 minutes. Place on a baking sheet and bake until cooked through, about 6 to 8 minutes..
  6. To serve, place 1 stuffed French toast on each of 4 plates. Sprinkle lightly with confectioners' sugar and top each serving with chopped peanuts and banana slices. Squirt the strawberry jelly over the French toast. Serve immediately..

There's plenty of healthy eating going on around here too, but I enjoy sharing the more unique and. Spread each slice of bread with peanut butter. Drizzle honey evenly over peanut butter. Divide the banana slices among four slices of the bread; top with the remaining bread, peanut butter sides down. Remove the crusts and tightly pinch the edges of each sandwich together to seal.

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