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Brown Sugar Banana Sauté with Peanut Butter French Toast
Think peanut butter and banana sandwich—gone Hollywood! That‘s how flashy and glamorous this creative recipe for the best ever Sunday morning French toast turns out.
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To save ingredients, use stale bread. It's great in this recipe.
- 1/4 cup(s) unsalted butter
- 3/4 cup(s) light brown sugar, packed
- 1/3 cup(s) orange juice (or more)
- 3 small ripe bananas, peeled and sliced
- Pinch of cinnamon
- 5 eggs, beaten
- 1 cup(s) whole milk
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1/4 cup(s) sugar
- 1/2 cup(s) heavy cream, whipped to soft peaks
- 8 slices of thick-cut bread (egg, sourdough or whole wheat)
- 3 Tbsp. butter
- 4 Tbsp. chunky or smooth peanut butter
- Preheat oven to 350°F.
- Whisk eggs, milk, vanilla, salt and sugar in large bowl to blend. Fold in whipped cream. Pour into a flat baking dish or pie pan.
- Dip bread in egg mixture and let soak for about one minute on each side. Remove to a cake rack over a sheet pan to drip.
- Meanwhile, melt one tablespoon of butter over medium heat in a large non-stick skillet. When butter is sizzling, add French toast and cook in batches, adding butter as needed. Cook until golden brown on the first side, then flip and brown other side, about 4 minutes total. Place French toast on a cookie sheet as cooked.
- Place one tablespoon (or more) of peanut butter in the center of 1 slice of French toast and press a second piece of French toast on top to form a “sandwich.” Gently press to seal. Repeat with remaining slices.
- Place French toast in oven for 5 to 6 minutes to crisp and heat through.
- Combine butter, brown sugar and orange juice in a sauté pan over low heat, stirring to mix and melt sugar. Heat about 1 to 2 minutes, or until combined and bubbly.
- Add bananas and cinnamon to the pan. Sauté about 2 to 3 minutes, or until golden brown. Serve over the French toast in place of syrup.