Elvis’s Breakfast French Toast
1 Loaf Vienna or Italian Bread or similar (cut 1 ½ ” thick slices)
Your favorite Peanut Butter
Ripe Bananas, peeled and sliced
6 Large Eggs
½ Cup Milk
1 Cup Half and Half
1 Tsp. Vanilla
Slice a loaf of Vienna or Italian (don’t choose a European bread that is very crusty or dense, as the simple Italian or Vienna breads are just perfect for French Toast) bread into 1 ½ inch slices. Using a serrated knife, carefully cut a horizontal pocket in the middle of each bread slice, cutting into slice ¾ of the way but not all the way through. Set aside.
Spread about 1 tablespoon creamy or chunky peanut butter into each bread sliced pocket, spreading evenly. Top peanut butter with slices of bananas. Close pocket and place in glass baking pan. (You will probably need one 9 x 13″ pan and one 8 or 9″ square pan for this recipe.)
In a mixing bowl or blender, combine eggs, half and half, milk, and vanilla and blend well. (You can also add a dash of cinnamon to the egg batter if you like.)
Pour half of the egg mixture over the bread slices, allowing a minute or two for the mixture to be absorbed. Turn slices over. Pour the remaining egg mixture over the bread slices to coat evenly.
Let stand until all the egg mixture has been absorbed by the bread slices. At this point, you can cover and refrigerate up to 24 hours – let stand 30 minutes before cooking or you can proceed to cook.
To cook: Oven method (and to cook all the slices at one time): Preheat oven to 450 degrees. Butter a baking sheet and place the soaked bread slices onto the sheet, not touching. Bake in the 450 degree oven for about 7 minutes. Turn the bread slices over and bake an additional 8 minutes more or until golden brown.
Stovetop: In a large skillet or on a griddle over medium heat, cook the stuffed bread slices in a small amount of butter for 5-6 minutes per side or until golden brown.
Serve these with a sprinkling of confectioner’s sugar or follow Elvis and top with warm maple syrup.
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