It’s time for peanut butter stuffed french toast, dipped in a cocoa egg mixture. Which must not to be confused with my peanut butter french toast with chocolate syrup, which was made with peanut butter bread and then had a chocolate-maple syrup drizzled over it. Today’s french toast is much more peanut buttery. The filling is similar to the inside of a buckeye candy (which is peanut butter, powdered sugar, and butter), and since it has a chocolate coating on the outside as well I was tempted to name it “Buckeye French Toast”.
Today’s game is versus UAB at home in The Horseshoe. But it is only going to be aired on The Big Ten Network, so I will be unable to view it. However, I will be watching the Michigan versus Notre Dame game. It feels so wrong to cheer for that state up north, but I’ve gotta support my conference (didn’t I have this struggle already once this year when they played Alabama?).
One year ago: Pumpkin Granola
PEANUT BUTTER AND CHOCOLATE FRENCH TOAST
3 Tbsp creamy peanut butter
1 Tbsp powdered sugar
2 slices whole wheat bread
1 egg, lightly beaten
1/4 cup 2% milk
1 Tbsp cocoa powder
- Preheat a lightly greased pan (or griddle) over medium heat.
- In a small bowl, cream together the peanut butter and powdered sugar. Spread on both slices of bread and sandwich together.
- In another small bowl, lightly beat the egg, milk and cocoa powder. Dip the sandwich into the egg mixture, coating both sides.
- Cook french toast until browned on both sides. Serve with a sprinkle of powdered sugar and syrup.
Source: Adapted from Peanut Butter Fingers.
I am really enjoying overnight breakfast recipes that you bake in the morning. Check out my latest favorite over on Beantown Baker today. I am guest posting for her while she is off on an adventure and soon I will be on my own with guest posters for you to enjoy as well!
BAKED BLUEBERRY FRENCH TOAST WITH STREUSEL TOPPING
Source: The Yummy Life
One year ago: Chick’amole Salad Sandwich
While frequently cooking for one, finding ways to re-purpose leftovers becomes a necessity. Otherwise things spoil or you grow tired of eating the same thing every day for a week. And sometimes your freezer is already too full of whatever you got sick of eating last week.
Not that I really have any problem eating an entire loaf of banana bread on my own, but figured it would be fun to change up the form in which I ate it in the morning instead of just toasted with some butter on top. Along comes this recipe from Jessica over at How Sweet It Is, prepared just like traditional french toast but with banana bread slices. I could’ve had this for dessert I loved it so much.
This rich breakfast treat was much needed in order to compensate for working such long hours the past month. Oh and don’t let the weekend fool you, lab work does not go away just because the day of the week starts with an “S”. I’d say I am almost done with this stint of icky-ness but another is surely to pop up once completed.
Oh, don’t forget the banana slices and whipped cream on top!
One year ago: Sweet Potato Fries
BANANA BREAD FRENCH TOAST
1/2 loaf banana bread (about 6 slices)
3 large eggs
1/2 cup heavy cream
1 tsp vanilla extract
1/4 tsp cinnamon
Butter for the pan
- Slice banana bread to desired thickness.
- In a bowl, combine eggs, vanilla, cream and cinnamon, whisking until combined.
- Heat a griddle or large skillet over medium heat and brush with butter. Dip each slice into the egg mixture for about 30 seconds to coat completely, then place on the buttered surface. Cook until golden and somewhat crispy, about 2 minutes per side.
- Serve with sliced bananas, fresh whipped cream, and syrup.
Source: How Sweet It Is
After the peanut butter and jelly sandwich for lunch, I figured out another reason why you should make peanut butter bread = peanut butter french toast for breakfast! And while I was at it, how about some chocolate maple syrup to pour over the top? I think I hear an unhesitant yes. So come on over, I’ll cook you breakfast.
I almost made a Nutella maple syrup, but I kept true to the chocolate and peanut butter marriage instead. Darn, guess that means I’ll have to come up with something else for the Nutella syrup O:-). Someone’s gotta do it.
8 (1/2 inch) slices day old peanut butter bread (left out overnight)
1 cup milk
1/4 tsp cinnamon
4 Tbsp unsalted butter
1 recipe chocolate maple syrup (below)
Dry roasted peanuts, garnish
- In shallow bowl, whisk together the milk, eggs, and cinnamon. Dip bread into mixture, allow to soak momentarily.
- On a flat pan over medium-low heat, melt 1 Tbsp butter. Place two slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and repeat with remaining slices. Serve immediately with chocolate maple syrup.
1 cup real maple syrup
4 Tbsp cocoa powder
4 Tbsp unsalted butter
- In a small saucepan over medium, heat the syrup until hot. Remove from heat and whisk in cocoa powder and butter until cocoa is incorporated and butter is melted. Serve warm.
Source: The Spiffy Cookie original