I blogged last week about my new Deen Bros. Cookbook…well, since I’m officially obsessed with it, I thought I’d share another recipe from it. This time…it’s breakfast (or dinner, seriously, is there anything better than breakfast for dinner???).
The Deen boys took French Toast and added a twist (ok…they added like 3 twists) and made their French Toast simply spectacular (and easy too!).
1/2 cup granola
8 slices white bread
1/4 cup peanut butter
2 teaspoons honey
1 banana, peeled and thinly sliced
1/2 cup whole milk
2 large eggs
1 teaspoon sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1 1/2 tablespoons unsalted butter
Preheat oven to 350 degrees.
Spread each slice of bread with peanut butter. Drizzle honey evenly over peanut butter. Divide banana slices among four slices of bread; top with remaining bread, peanut butter sides down. Remove crusts and tightly pinch the edges of each sandwich together to seal.
In a medium bowl, whisk together the milk, eggs, sugar, vanilla and cinnamon. Soak each sandwich in the egg mixture for 5 seconds. Roll the edge of each sandwich in granola.
In a large skillet, heat the butter over medium-high heat. Add the sandwiches, working in batches if necessary; cook about 2 minutes per side or until golden. Transfer the sandwiches to a baking sheet; bake for 10 minutes.
Serve immediately with maple syrup.
You’re going to want to run to Savannah and kiss a Deen boy on the lips after making this. This recipe is lip-kissing good!
And one last thing, this recipe screams girl math…peanut butter plus a banana? That’s so stinkin’ healthy that I’m sure it totally offsets the butter, sugar, and syrup. This is how my brain works…you should try it sometime.