This French toast is so easy to prepare early on the busy Thanksgiving or Christmas morning for your guests/families when they are in town as you will be very busy preparing other dishes for the Thanksgiving meal. I did prepare this dish with cream cheese and banana slices for Supatai’s husband, Maor’s birthday. He really enjoyed the dish and I was very pleased that it turned out wonderfully.
If you do not like bananas you can always substitute them to your favorite fruits and also if you are allergy to peanut butter substitute to fruit preserve/jam.
12 slices Texas toast bread
1 to 1½ cup crunchy/smooth peanut butter (divided)
3 large firm banana, peeled and sliced
1/8 cup confectioners’ sugar, divided plus extra for dusting
6 teaspoons salted butter
Pure maple syrup/icing sugar
1½ cup milk
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1½ teaspoons vanilla extract
3 large eggs
Place all the Texas toast breads on a flat surface and top six pieces of the Texas toast spread all the breads on one side and follow by sliced bananas. Sprinkle ½ teaspoon confectioners’ sugar on top of the banana slices. Cover the stuffing with another piece of bread on each piece. Set aside.
In a shallow-deep bowl with eggs, vanilla, cinnamon, nutmeg and milk and whisk well.
Heat a large frying pan/skillet with butter over medium heat and heat until butter melted; swirl the pan to coat the rest of the surface. Dip the stuffed Texas toast one at a time into the egg mixture, coating all over evenly. Place the dipped toast onto the pan and grilled for 2-3 minutes on each side or until golden brown. Transfer to a serving platter and sprinkle some confectioners’ sugar for garnishing. Serve with pure maple syrup.