Banana and Peanut Butter-Stuffed French Toast
| Trial Size | Food Service Size | Ingredients |
|
1 4 servings |
| 8 | Sliced day-old white bread | |
| 2 ripe | Bananas | |
| 8 Tbsp | REESE'S Peanut Butter Sauce | |
| -- | Honey, for drizzling | |
| 4 whole | Eggs | |
| 1/4 cup | Heavy cream | |
| 1 Tbsp | Vanilla extract | |
| 1/2 tsp | Ground cinnamon | |
| 1/4 tsp | Ground nutmeg | |
| Dash of salt | ||
| -- | Butter | |
| Powdered sugar (optional) |
Directions
1. Lay bread out on counter. Spread 1 tablespoon of REESE'S Peanut Butter Sauce on each slice of bread. Peel bananas and slice enough to cover 4 slices of bread. Drizzle small amount of honey on remaining 4 slices of bread. Place honey-drizzled slices of bread, honey-side down, on top of slices with bananas to make 4 sandwiches.2. Beat eggs, cream, vanilla, cinnamon, nutmeg and salt with whisk in medium bowl.
3. Heat griddle or skillet over medium-low heat. Grease griddle with butter, if necessary.
4. Dip 1 sandwich at a time into egg mixture; place on griddle. Cook each side until golden brown (about 3 to 4 minutes before turning). Remove from skillet and cut in half diagonally. Serve immediately with sprinkled powdered sugar or pancake syrup, if desired.