Peanut Butter and Banana Stuffed French Toast

From Rachel Green


6 slices day old Crusty Italian Pane Bread, sliced ½ inch thick
1-2 ripe bananas
½ cup PB Loco Jungle Banana Peanut Butter
4 eggs
¼ c. half and half
1 T. vanilla
½ tsp. vanilla
¼ tsp. nutmeg
Dash salt
1 ½ cups crushed Corn Flakes (food processor works best)
Unsalted butter, for frying
Maple Syrup for topping
1 pint strawberries, slices


  1. Spread each slice of bread with peanut butter.
  2. Slice bananas over 3 of the pieces of bread.
  3. Assemble slices into 3 sandwiches.
  4. In a medium mixing bowl or shallow pie plate, whisk together eggs, half and half, vanilla, nutmeg, cinnamon, and salt.
  5. Pour corn flakes into shallow pie plate.
  6. Preheat skillet over medium high heat.
  7. Dip each sandwich into egg mixture and then dredge in corn flakes.
  8. Put 1 T. butter in pan (it should sizzle).
  9. Brown French toast in butter (3-4 minutes per side) until golden brown and crispy.
  10. Cut diagonally and serve with maple syrup and sliced strawberries.

(For the 2 loaves of French bread that we used, it took a whole small box of honey Corn Flakes, and we approx. tripled the liquid recipe)


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