A decadent breakfast that's perfect for special occasions or just to treat yourself! French toast is dressed up with peanut butter, Vermont maple syrup and fresh banana slices sweet breakfast treat!
There's nothing like starting the day off right with big, sweet breakfast - that's what I always say!
Peanut butter and pure Vermont maple syrup are wonderful together! Soooo naturally while thinking of peanut butter-maple creations, this breakfast treat quickly came to mind.
And I didn't just settle on a schmear of PB on top of hot French toast: I incorporated it into the cinnamony, egg and milk batter for the toast itself.
Any thick, fresh-baked bread will be great in this recipe. I decided to go with a sourdough from Klinger's (you remember: one of the eight bakeries we visited on the Vermont Bakery Tour!)
Oh, and peanut butter is also whipped with the maple syrup! Maple and peanut butter whipped together - so, so nice. (And you'd better make sure that's real Vermont maple syrup you're using... don't make me come in there.)
A few slices of fresh banana bring the whole big breakfast together! Enjoy this sweet little slice of peanut butter-maple heaven.
The recipe is below! And here are a couple of other breakfast ideas for you:
So what do you think about this Peanut Butter French Toast? Leave a comment below! And please leave a rating for the recipe by clicking the stars.
Peanut Butter French Toast with Bananas & Peanut Butter-Maple Syrup
Ingredients
- 1 cup pure Vermont maple syrup
- ¼ cup plus 2 tablespoons peanut butter, divided
- 2 tablespoons evaporated milk (or regular milk if that's what you have on hand)
- 4 bananas
- 2 large eggs
- 1 cup milk, room temperature (you can microwave the milk for about 40 seconds to quickly warm it)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 6 tablespoons butter, unsalted, plus more for serving with the French toast
- 8 slices good, fresh-baked white or wheat bread
Instructions
- Warm up the Vermont maple syrup gently in the microwave or on the stove top - it only needs to be warm so don't overdo it. Combine the warm syrup with the 2 tablespoons of the peanut butter and the evaporated milk in a medium bowl. Whisk these together using a hand mixer (or get a workout and use a whisk!) until the ingredients are incorporated and smooth. Transfer the syrup to a small serving pitcher and set aside.
- Peel the bananas. Use a paring knife to slice them up into 1-inch thick slices. Hold these aside.
- In a large bowl, beat together the remaining ¼ cup of peanut butter, eggs, milk, sugar, cinnamon, vanilla extract and salt until everything is well-mixed.
- Heat up the skillet over medium heat. Have the butter, bread, and egg mixture on hand along with a spatula and a plate(s) to hold the cooked toast.
- When the skillet is hot, add in a small pat of butter and move the pan to coat the surface as the butter melts. Dip a slice of bread into the egg mixture and coat both sides thoroughly. Place it into the skillet. Cook it for about 1 minute until the side is lightly browned; flip it over and cook the other side for another minute or so until it is browned, too. Transfer the cooked slice to a plate. Add another small slice of butter to the pan, and continue with these steps until all of the bread slices are dipped and cooked.
- Divide the cooked slices of French toast between the breakfast plates. Top each plate with sliced bananas. Serve the toast with extra butter if desired. Give the peanut butter-maple syrup a quick stir and pass it around to pour over the French toast. Enjoy immediately!
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