Chef notes
Take peanut butter and jelly sandwiches to the next level by stuffing them with bananas and strawberries, then dipping them in crushed peanuts and cooking them until golden and crispy.
Ingredients
- 4 eggs
- 1/2 cup cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup crushed peanuts
- 4 tablespoons salted butter
- 4 tablespoons smooth peanut butter
- 2 tablespoons strawberry jam
- 4 slices sweet brioche bread or Hawaiian Bread, 1-inch thick
- 1/2 large banana, sliced
- 6 strawberries, sliced
- Powdered sugar (optional)
- Mini chocolate chips (optional)
Preparation
1.In a shallow bowl, whisk together the eggs, cream, vanilla and cinnamon.
2.In a shallow pan, add the crushed peanuts. Set aside.
3.In a large nonstick skillet, add the butter and melt over medium-low heat so it coats the pan.
4.Meanwhile, spread the peanut butter on one slice of bread. Place half of the sliced bananas on the peanut butter-coated bread.
5.Spread the jam on another slice of bread. Place half of the strawberries onto the jam-coated bread.
6.Top the jam/strawberry bread with the peanut butter/banana bread and press together.
7.Carefully place the sandwich into the egg mixture and coat on both sides. Then dip the sandwich into the crushed peanuts on both sides.
8.Place the sandwich in the skillet and cook for 3 to 4 minutes on each side. Repeat this process with the remaining two slices.
9.Garnish the Strawberry Banana PB & J Stuffed French Toast with powdered sugar and mini chocolate chips and serve with a tall glass of milk.
