Peanut But­ter and Ba­nana French Toast Sand­wiches

Canadian Living - Holiday Entertaining - - Hoiday brunch -

Hands-on time: 15 min­utes

To­tal time: 15 min­utes

Makes: 2 serv­ings

How do you make a peanut but­ter sand­wich brunch-wor­thy? Turn it into French toast! Serve with maple syrup for ex­tra sweet­ness.

2 eggs

¼ cup milk dash vanilla

2 tbsp crunchy peanut but­ter

4 slices (¾ inch thick) cin­na­mon-raisin


1 ba­nana, cut in ¼-inch thick slices 1 tsp but­ter

In shal­low dish, whisk to­gether eggs, milk and vanilla; set aside.

Spread peanut but­ter over 1 side of 2 of the bread slices; ar­range ba­nana slices evenly over peanut but­ter. Sand­wich with re­main­ing bread. Dip sand­wiches into egg mix­ture, turn­ing to coat; dis­card any re­main­ing egg mix­ture.

In non­stick skil­let, melt but­ter over medium heat; cook sand­wiches, turn­ing once, un­til light golden and peanut but­ter is runny, about 4 min­utes per side. per serv­ing: about 456 cal, 16 g pro, 18 g to­tal fat (5 g sat. fat), 63 g carb (6 g di­etary fi­bre, 15 g sugar), 134 mg chol, 475 mg sodium, 592 mg potas­sium. % RDI 10% cal­cium, 24% iron, 10% vit A, 7% vit C, 53% fo­late. :

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