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Peanut Butter and Banana Stuffed French Toast

By Paula Deen
  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Servings: 20

Ingredients

  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 1 1/4 teaspoons sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 peeled and thinly sliced banana
  • 2 teaspoons honey
  • 1/4 cup peanut butter
  • 8 slices white bread
  • 1/2 cup granola
  • 1 1/2 tablespoons unsalted butter
  • maple syrup

Directions

Preheat oven to 350 °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.