You will love this peanut buttery, 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.
FAQs
A medium bowl, large bowl, a hand mixer or whisk, a griddle or skillet, and a paring knife.
The recipe is below! And here are a couple of other breakfast ideas for you:
Peanut Butter French Toast with Bananas & Peanut Butter-Maple Syrup
Ingredients
- 1 cup pure Vermont maple syrup
- 1/4 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)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/4 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 1/4 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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