Peanut Butter and Banana Stuffed French Toast
Recipe Courtesy of Jamie and Bobby Deen from their cookbook Y'all Come Eat
Based on 15 Reviews
Jamie and Bobby love this sweet breakfast treat.
Servings: 4 servings
Prep Time: 10 min
Cook Time: 5 min
Difficulty: Easy
Ingredients Add to grocery list
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 1/4 teaspoon sugar
2 large eggs
1/2 cup whole milk
1 banana, peeled and thinly sliced
2 teaspoon honey
1/4 cup peanut butter
8 slices of white bread
1/2 cup granola
1 1/2 tablespoon unsalted butter
maple syrup
Directions
Preheat oven to 350 degrees F. Place the granola in a shallow bowl; set aside.
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.
In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Soak each sandwich in the egg mixture for 5 seconds. Roll the edges of each sandwich in granola.
In a large skillet, heat the butter over medium-high heat. Add the sandwiches, working in batches if necessary; cook about 2 minutes per side or until golden. Transfer the sandwiches to a baking sheet; bake for 10 minutes. Serve immediately with maple syrup.
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Reader Comments:
This was amazing!
By brooke cantu on March 27, 2012
It looks so wonderful! Iam going to try it. Thanks for sharing. People come to your site because of your great recipes & cooking. Keep up the great work.We Love You.
By Louise on March 25, 2012
To Sarah - You won't find nutritional information for this. You'd have to add up the information on the individual ingredients. If your watching your weight, you should avoid Paula's recipes, or anything food related that's associated with her. This is the woman who deep fried cheesecake; she certainly has no concern for calories or health.
By Luna on June 03, 2011
By Anonymous on May 23, 2011
I've poked around a little and can't find nutrition information for this anywhere. Could someone point me in the right direction? BTW, I made this and its super yum!!
By Sarah C. on May 22, 2011
I love this breakfast It was so amazing. Thank you so much for this 
By Victoria Cano on May 11, 2011
it sure looks good ; i am sure to try it. i have got lots of your cooks books
By mary ann helmey on January 10, 2011
I'm so excited to try this recipe! Looks so tasty!
By Megan Kunzler on January 10, 2011
Verna, just because you asked, here's some recipes we think Elvis would have enjoyed: Fit for The King!
By Lisa the Admin on January 10, 2011
Can you give us your exercise routine? I love your recipes, your fun combination and your total Southern style. Unfortunately, my metabolism is stalled and to enjoy these delights, I need a rigorous exercise plan!
By margaret on January 10, 2011
Paula, Would you put some of Elvis' favorite recipes on your page. Thank You
By verna klinefelter on January 10, 2011
Paula, Are you going to add Butternut accessories to your liine since I have just purchased the complete Pot and Pan Set....Please do so.
By Dottie McAndrew on January 10, 2011
Followed the recipe exactly (except for using whole grain bread) and it was delicious! Yummmmmmm. Definitely making these again.
By Anonymous on September 22, 2010
I tried this one night as a breakfast for supper and it was really good. I do agree though that you have to be careful not to leave them in the egg mixture too long. You need the oven part but even that won't help if you soak them! Delish idea though!
By Anonymous on March 10, 2010
I just made this for the family. I didn't have granola so I used Rolled Oats and chopped peanuts. THEY LOVED IT. I think that leaving the sandwiches in the mixture for 5 seconds made them really soggy and I had a hard time flipping them. But after baking them they were cooked through and delish!
By Anonymous on December 29, 2009
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