PEANUT BUTTER AND BANANA STUFFED FRENCH TOAST

Another really good sounding one from Paula Deen.

1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 1/4 teaspoon sugar
2   large eggs
1/2 cup whole milk
1   banana, peeled and thinly sliced
2 teaspoon honey
1/4 cup peanut butter
8   slices of white bread
1/2 cup granola
1 1/2 tablespoon unsalted butter
maple syrup

Directions

Preheat oven to 350 degrees 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.

Servings: 4 servings
Prep Time: 10 min
Cook Time: 5 min
Difficulty: Easy