RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1080
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| Recipe Name: |
Peanut Butter and Banana Stuffed French Toast |
| Source: |
Terryl Gavre, Cafi 222 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Bread |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
3 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
3 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.67
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
6 Slices bread, white
-1 fl oz syrup, Maple
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Directions:
Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.
Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and 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 powdered sugar, butter and maple syrup. |
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| Nutrition per Serving: |
| Calories: |
916 |
Total Carbs: |
82.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
295.3 |
Fat: |
54.8 |
Protein: |
25.75 |
| Fiber: |
5.50 |
Sodium: |
824.01 |
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