Peanut Butter French Toast Recipes

PEANUT BUTTER BANANA FRENCH TOAST SKILLET RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• On a cutting board, cut the baguette in half lengthwise, then slice into 1-inch (2 ½ cm) pieces.
• In a bowl, whisk together the eggs, ½ cup heavy cream, the vanilla, and cinnamon.
• Add the bread to the egg mixture and stir until evenly coated.
• Heat a large cast-iron skillet over low heat. Add the butter, brown sugar, and remaining ½ cup of heavy cream. Whisk to combine and cook until bubbling, about 3 minutes.
• Whisk in the peanut butter until fully incorporated and bubbling, about 3 minutes. Add the sliced bananas and stir to coat.
• Pour the bread mixture over sauce into skillet and spread evenly.
• Bake for 30 minutes, until golden and crispy.
• Let the skillet cool for about 5 minutes, then cover with large plate. Holding one hand over the plate, gently flip the skillet upside-down, allowing the French toast to release from the pan with the banana layer on top. Slice and serve.
• Enjoy!

PEANUT BUTTER FRENCH TOAST

Steps:

• Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl.
• Heat the oil in a griddle or frying pan over medium heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. Serve hot.

PEANUT BUTTER AND JELLY FRENCH TOAST

Steps:

• Spread peanut butter on 6 slices of bread; spread jelly on the remaining 6 slices of bread. Put 1 slice of each together to form sandwiches. In a large bowl, whisk the eggs, milk and salt. Dip both sides of sandwiches in egg mixture. , In a large skillet, melt butter over medium heat. Cook sandwiches for 2-3 minutes on each side or until golden brown.

PEANUT BUTTER AND BANANA FRENCH TOAST

Steps:

• In a small bowl, lightly beat the egg and vanilla together.
• Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
• In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

PEANUT BUTTER FRENCH TOAST

Steps:

• In a small saucepan, combine brown sugar, butter, peanut butter and corn syrup. Bring to a boil. Reduce heat; cook and stir 3-4 minutes or until thickened. Pour into a greased 13x9-in. baking dish; top with bread., In a large bowl, whisk eggs, milk, vanilla and salt; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Serve with whipped cream.

PEANUT BUTTER AND JELLY FRENCH TOAST

Steps:

• Spread peanut butter on 4 slices of bread; spread jelly on other 4 slices of bread.
• Put one slice of each together to form sandwiches.
• In mixing bowl, lightly beat eggs; add milk and salt and mix together.
• Melt butter in a large skillet over medium heat.
• Dip sandwiches in egg mixture, coating well.
• Place in skillet and brown both sides.
• Serve immediately.

PEANUT BUTTER STUFFED FRENCH TOAST

Steps:

• Heat a griddle or frying pan over medium heat.
• Whisk flour and milk together in a medium bowl until smooth.
• Whisk in eggs, vanilla, cinnamon, nutmeg and salt. Pour into a shallow pan or bowl that is wide enough for your bread.
• Lightly oil or butter the hot griddle.
• Dip bread slices in egg mixture letting sit for a 15-30 seconds until mixture is absorbed.
• Carefully transfer to griddle, letting excess egg mixture drip off.
• Cook bread on each side until golden brown.
• Spread a tablespoon of peanut butter on each slice of bread. Serve as single slices or as a sandwich.
• Drizzle with maple syrup and dust with powdered sugar if desired.

AIR FRYER PEANUT BUTTER COOKIES

Steps:

• Beat together the butter, brown sugar, and granulated sugar in a medium mixing bowl until light and creamy.
• Beat in the egg and vanilla extract until just combined. Beat in the peanut butter.
• Add the flour, baking powder, baking soda, and salt to the mixing bowl and beat until well combined.
• Place the dough in the refrigerator for 30 minutes to chill.
• Line the basket of your air fryer with parchment paper and preheat to 350 degrees.
• Use a medium cookie scoop to scoop out portions of cookie dough. Shape into a ball with your hands and roll through granulated sugar to coat.
• Arrange the cookie dough in the air fryer basket leaving 1-2 inches between each cookie to allow space for the cookie to spread.
• Use a fork to lightly press a crisscross pattern into the top of each cookie.
• Air fry for 5 minutes or until golden brown on the edges and tips of the crisscross pattern. Do not overbake.
• Let cool for a couple of minutes before carefully removing from the air fryer with a spatula. Cookies will fall apart if not handled gently. Cool completely on a wire rack.

PEANUT BUTTER AND BANANA FRENCH TOAST

Steps:

• Using 16 slices of bread, prepare 8 peanut butter and banana sandwiches by spreading 2 tbsp of peanut butter only each slice and topping with banana slices.
• In a small bowl, mix the flax seed meal and hot water together until a very thick paste forms.
• Add the flax mixture, oat milk, vanilla, and cinnamon to a bowl. Whisk until completely combined.
• Bring a skillet with about a tablespoon of vegan butter to medium heat. Once the butter sizzles, use your spatula to push it around the pan until it is evenly coated.
• Dip the sandwiches into the mixture for about 1 second so that it is coated on both sides. Don't let it stay in the mixture too long or it'll be soggy. Immediately place the coated bread into the skillet and cook for about 2 or 3 minutes (or until golden). Use your spatula to flip the bread over.
• Repeat until all of the sandwiches are fried and golden, top your peanut butter and banana vegan french toast with powdered sugar, maple syrup, and banana slices. Enjoy!

PEANUT BUTTER AND JELLY FRENCH TOAST CASSEROLE

Steps:

• Prepare a 13x9 inch baking dish by coating with cooking spray or lightly greasing with butter.
• Spread a rounded tablespoonful of peanut butter on 6 slices of bread. Spread 1 level tablespoonful of jam or jelly on the other 6 slices of bread. I leave the crust on! Place the two slices of bread together to make sandwiches.
• With a serrated knife (steak knife will work), make one cut down the middle of each sandwich lengthwise. Then, make two crosswise cuts across the lengthwise cut. This will create 6 pieces.
• Starting at the short end, arrange 6 pieces across the short end, with the cut side up. Repeat this procedure with the remaining pieces.
• In a medium bowl, beat eggs with a fork or whisk. Gradually whisk in milk, then add sugar and salt. Drizzle this mixture slowly over the sandwich pieces until all pieces are coated. It's ok if the mixture pools at the bottom. The bread will soak it up.
• Place butter in a small microwave-safe bowl and cover with a paper towel. Microwave on HIGH for 25 seconds. Stir gently until the butter is completely melted. Using a pastry brush, brush or drizzle melted butter over the sandwich pieces.
• Cover with aluminum foil and place in the fridge 8 hours or overnight.
• Preheat oven to 325F.
• Bake, covered with aluminum foil, for 30 minutes. Remove the aluminum foil and bake an additional 15 to 20 minutes or until the edges are slightly golden brown.
• Sprinkle with powdered sugar or drizzle with maple syrup, if you like.

PEANUT BUTTER CRUNCH FRENCH TOAST RECIPE

Steps:

• Preheat the oven to 250 degrees F.
• Line a large baking sheet with wax paper.
• Spread 1 tablespoon of peanut butter on each of the 8 slices of brioche, and cover with the remaining 8 slices, making sandwiches.
• On a pie plate, beat the eggs with cream and vanilla.
• In another pie plate, spread the crushed cornflakes.
• Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere.
• Transfer the sandwiches to the baking sheet.
• Melt 1 tablespoon of butter in a very large skillet.
• Add 4 of the sandwiches and cook over moderate heat for 2 to 3 minutes until golden and crisp on the bottom.
• Transfer the half-cooked sandwiches to the baking sheet.
• Add another 1 tablespoon of the butter to the skillet, flip the sandwiches back into the skillet, and cook for about 2 minutes longer until golden and crisp on the bottom.
• Transfer to the baking sheet and keep warm in the oven.
• Wipe out the skillet and cook the remaining sandwiches.
• Transfer the French toast to plates and dust with confectioners' sugar.
• Top with the berries and drizzle with maple syrup.