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PB&J banana French toast
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Serves: 4
4 x 1cm-thick slices white sandwich bread
2 heaped tbsp peanut butter (smooth or crunchy)
2 medium ripe bananas, cut into 0.5cm-thick slices
2 heaped tbsp raspberry jam
3 eggs
4 tbsp whole milk
1 tbsp golden caster sugar
1 tbsp unsalted butter
icing sugar, for dusting
1 Toast the bread very lightly to firm it up. Make 2 sandwiches, spreading each with peanut butter, topping with the banana and finishing with 1 tbsp jam. Press at the edges to seal in the filling, then put the sandwiches in a small, deep baking dish.
2 Beat the eggs, milk and sugar together with a pinch of salt, then pour over the sandwiches. Set aside for 20 minutes (or up to 3 hours in the fridge), turning carefully after 10 minutes.
3 Heat the butter in a frying pan until foaming. Lift the sandwiches from the egg mixture and fry over a medium heat for 2-3 minutes on each side, until golden; dust with icing sugar as you turn them. Halve and dust with more icing sugar, if liked.
Typical values per serving:
Energy |
1494kJ 356kcals |
---|---|
Fat | 15.7g |
Saturated Fat | 5.4g |
Carbohydrate | 41.6g |
Sugars | 23.1g |
Protein | 12.1g |
Salt | 0.7g |
Fibre | 2.5g |
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