Peanut Butter & Banana stuffed French Toast

From Rachel Green

Peanut Butter and Banana Stuffed French Toast

6 slices day old Crusty Italian Pane Bread, sliced ½ inch thick
1-2 ripe bananas
½ cup PB Loco Jungle Banana Peanut Butter
4 eggs
¼ c. half and half
1 T. vanilla
½ tsp. vanilla
¼ tsp. nutmeg
Dash salt
1 ½ cups crushed Corn Flakes (food processor works best)
Unsalted butter, for frying
Maple Syrup for topping
1 pint strawberries, sliced


-Spread each slice of bread with peanut butter. Slice bananas over 3 of the pieces of bread. Assemble slices into 3 sandwiches.
-In a medium mixing bowl or shallow pie plate, whisk together eggs, half and half, vanilla, nutmeg, and cinnamon, and salt.
-Pour corn flakes into shallow pie plate.
-Preheat skillet over medium high heat.
-Dip each sandwich into egg mixture and then dredge in corn flakes.
-Put 1 T. butter in pan (it should sizzle). Brown French toast in butter (3-4 minutes per side) until golden brown and crispy.
-Cut diagonally and serve with maple syrup and sliced strawberries.

PS, Someday I want to try this with Cinnamon Toast Crunch

(For the 2 loaves of French bread that we used, it took a whole small box of honey Corn Flakes, and we approx. trippled the liquid recipe)