Peanut Butter & Banana French Toast
Unhappy guts today, all of us. Let’s just say the bathroom has been a high traffic area.
Which made everyone a little wary of dinner, but hungry nonetheless. So I took a chunk of stale baguette and made little peanut butter and banana sandwiches to turn into French toast. The easiest way to stuff bread before French toasting it is to slice it thinly (if the bread is too thick it takes forever to heat completely through to the filling in the middle) and not slice all the way through the bottom crust on every second cut. So you have these little pockets that open up like books, and don’t come apart when you try to flip them in the pan.
For the egg dip – about equal parts egg and milk (I generally use more milk, but not while our stomachs are collectively swearing at us) – let the sandwiches go for a swim – you want more than just a dip, so that the bread has a chance to soak up some of the egg and milk – and cook in a hot skillet with a little canola oil until they are golden and crisp on both sides, and heated through.
PB & banana French toast is great with maple syrup.
One Year Ago: Otsu
June 08 2009 | breakfast | 16 Comments »
