Just imagine the first bite of a piece of french toast hot off the griddle – the crispy, chewy texture of the bread complemented by some sweet maple syrup and powdered sugar. Now, imagine the (pleasant) slap in the face when you discover creamy and crunchy peanut butter along with warm, cooked bananas stuffed inside this succulent creation. To finish, a slight tang from the rum-laced batter to round out the taste. Once you’ve had the pleasure of peanut butter stuffed french toast, you won’t be making regular french toast ever again.
4 slices wheat bread
1 ripe banana
3T creamy peanut butter
3T crunchy peanut butter
3/4 cup eggbeaters or 3 eggs
1/4 cup nonfat milk
1/4 cup nonfat powdered milk (optional, for richness)
2t dark rum (optional)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1t butter or butter flavored cooking spray
1. In a small shallow bowl, use a whisk to whip the eggs, milk, powdered milk, vanilla, rum, cinnamon and nutmeg.
2. Spread a thin layer of creamy peanut butter on 2 slices. Spread a thin layer of crunchy peanut butter on the other two slices. Slice the banana into 1/4″ thick slices and place on top of the creamy peanut butter slices. Drizzle a small amount of maple syrup on the crunchy peanut butter slices. Assemble the two sandwiches by putting together a crunchy and creamy peanut butter slice.
3. Heat skillet to medium heat. Spray with cooking spray or coat with 1/2t butter. Dip 1 sandwich at a time into batter, soaking the sandwich thoroughly, and then place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with maple syrup or powdered sugar.