Saturday, May 15, 2010

Baked French toast with PB&B

What could be better than French toast? French toast with peanut butter and banana!

1 loaf going-stale-French-bread
6 eggs
1 cup milk
1 Tbsp sugar
1/2 tsp cinnamon
ripe bananas
peanut butter (I like natural)
maple syrup

Slice half the bread into rounds. Tear the other half into bite-sized pieces. Place in glass or other heavy baking dish. Bread should almost fill it, but not overflow.

Beat eggs, then add milk, cinnamon and and sugar. Pour over the bread and stir to coat. Cover with plastic wrap and refrigerate. Stir every few hours, then let sit overnight.

In the morning, bake at 350° for 35 to 45 minutes or until browned on top and feels spongy (not gooey or crispy) to touch in the center. Serve immediately (as if you could wait!) with sliced bananas and peanut butter. Honey, jam or maple syrup optional.

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