Jamie: I treated Brooke to a light breakfast in bed (see Berry Parfaits with Coconut Granola, page 61) one Mother’s Day. Then later when we were hungry again, I came up with this over-the-top French toast full of everything you could crave for a sweet, hearty breakfast—all cooked into golden brown vanilla- and cinnamon-scented toast.
1/2 cup granola
8 slices white bread
1/4 cup peanut butter
2 teaspoons honey
1 banana, peeled and thinly sliced
1/2 cup whole milk
2 large eggs
1 1/4 teaspoons sugar
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 1/2 tablespoons unsalted butter
Preheat oven to 350¡F. Place the granola in a shallow bowl; set aside.
Spread each slice of bread with peanut butter. Drizzle honey evenly over peanut butter. Divide the banana slices among four slices of the bread; top with the remaining bread, peanut butter sides down. Remove the crusts and tightly pinch the edges of each sandwich together to seal.
In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Soak each sandwich in the egg mixture for 5 seconds. Roll the edges of each sandwich in granola.
In a large skillet, heat the butter over medium-high heat. Add the sandwiches, working in batches if necessary; cook about 2 minutes per side or until golden. Transfer the sandwiches to a baking sheet; bake for 10 minutes. Serve immediately with maple syrup.
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