French Toast stuffed with Banana and Peanut Butter from Café 222 in San Diego California

This is a breakfast favorite from my trip to San Diego.  Bobby Flay did a throw down against this recipe…to be honest I’m not sure how you could possibly make it any better!

Ingredients

• 6 slices day-old white or wheat bread
• 1 to 2 ripe bananas
• 8 tablespoons creamy peanut butter
• Honey, for drizzling
• 4 eggs
• 1/4 cup heavy cream
• 1 tablespoon vanilla
• 1 tablespoon dark rum
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Dash salt
• Butter or oil, for frying
• Powdered sugar, for topping
• Maple Syrup, for topping

Method:

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

* One thing I plan to try in th future is to replace the peanut butter with Nutella hazelnut   spread….I’m sure almond butter would work great too!