This french toast is stuffed with creamy peanut butter and bananas with the added bonus of bacon! A perfect dish for your next brunch!
There are so many options out there for brunch. Sweet, savory, carby, light. How in the world do you ever choose? I’ll tell you how I choose. I choose things that I wouldn’t have just any ol’ day. Like tacos. I could eat tacos any day (every day) so that’s not something I would typically choose for a brunch menu.
Something I don’t make or eat on a regular basis, but rather save for a special treat, is french toast. More specifically, stuffed french toast. It’s one of those dishes that is a comfort food, but can be decadent at the same time. It can be sweet or savory – or both! It’s filling, it’s delicious, and can be easily made for a brunch gathering.
Now this particular stuffed french toast is full of some classic Elvis flavors. You know, peanut butter and banana. And bacon. Because bacon is everything. Especially for brunch food. I love the added crunch it gives the french toast, amidst the softer, creamier peanut butter and banana.
J and Nat love peanut butter. I mean, I like peanut butter, but they love it. Like, eat it out of the jar with a spoon, kind of love. And there are phases of Nat loving bananas like a monkey, so I figured this would be a well-received dish for them both. And let me tell you – my people were happy! The biggest challenge was keeping little hands out of my bacon before I got it stuffed!
Peanut Butter, Bacon & Banana Stuffed French Toast
- 8 slices of bacon, cut in half
- 8 slices bread (a heartier bread is best – like sourdough or a thicker wheat bread)
- 1/2 cup creamy peanut butter
- 2 bananas, sliced into 1/4″ rounds
- 4 eggs
- ¼ cup milk
- 1 Tbsp Dixie Crystals granulated sugar
- ¾ tsp cinnamon
- 2 Tbsp unsalted butter, divided
- maple syrup, for serving
- Dixie Crystals powdered sugar, for sprinkling
- Cook bacon in a large skillet over medium heat (or bake in the oven, if you prefer!) until crisp. Remove to a paper towel-lined plate to drain grease.
- In a shallow dish, combine the eggs, milk, sugar, and cinnamon. Whisk with a fork until well combined.
- Spread about 1 tablespoon of peanut butter on each of the 8 slices of bread. Top 4 of the slices with a layer of banana slices, followed by 3 of the bacon slices. Top with the remaining 4 slices of bread.
- Melt 1 tablespoon of butter in a skillet over medium heat, dip your stuffed French toast into the egg mixture – dip both sides – and place in the skillet. Do this in batches if necessary, adding more butter for each batch if needed. Cook each side until browned and crisp before turning and repeating on the other side. This can take 3-5 minutes per side, depending on your burner’s temperature. Low and slow is better than fast and burnt.
- Remove to a plate and drizzle with maple syrup and sprinkle with powdered sugar (I used a sifter to sprinkle it on). Top with extra banana slices, if you like!