Peanut Butter, Banana, and Bacon Stuffed French Toast
- Strawberry jelly
- 4 large eggs
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch salt
- 1 cup half-and-half
- 1 1/2 cups puffed rice cereal, or lightly crushed cornflakes
- 8 slices stale white sandwich bread (2 to 3 days old)
- 8 teaspoons smooth peanut butter
- 4 ripe bananas, peeled and sliced into thin circles, plus extra for garnish
- 1/2 pound apple smoked bacon, cooked until crisp
- 1 stick unsalted butter
- Confectioners' sugar for serving
- Chopped peanuts, for garnish
Preheat the oven to 350 degrees F.
Place the jelly in a plastic squirt bottle. Heat a small pan of water on the stove. Water should be hot, but not boiling. Place the squirt bottle in the water.
In a large bowl, combine the eggs, granulated sugar, vanilla extract, and salt and whisk to dissolve the sugar. Add the half-and-half and whisk to combine. Place the cereal on a large plate or in a shallow baking dish.
Place 4 slices of bread on a work surface and spread each with 2 teaspoons of the peanut butter, and a layer of banana slices. Top with the bacon and the remaining bread to form a sandwich and press to tightly close. Place 1 sandwich in the bowl with the batter and let sit until well moistened, about 2 minutes, turning to coat both sides. Place in the dish with the cereal, turning to coat on both sides and pressing to adhere.
Heat a large skillet over medium-high heat until hot, 4 minutes. Add 1 tablespoon of the butter. Dredge each stuffed and soaked sandwich in rice cereal and add to the pan. Cook undisturbed until golden brown and crusted on the bottom, about 2 to 3 minutes. Flip and cook until the second side is golden brown, about 2 to 3 minutes. Place on a baking sheet and bake until cooked through, about 6 to 8 minutes.
To serve, place 1 stuffed French toast on each of 4 plates. Sprinkle lightly with confectioners' sugar and top each serving with chopped peanuts and banana slices. Squirt the strawberry jelly over the French toast. Serve immediately.
Recipe courtesy of Emeril Lagasse, 2004