Peanut Butter Banana French Toast Skillet
by Julie Klink
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Inspired by picky-palate.com
Ingredients
for 6 servings
- 1 baguette, stale
- 4 eggs
-
1 teaspoon vanilla extract -
1 teaspoon cinnamon -
¼ cup unsalted butter (60 g) -
1 cup brown sugar (220 g) -
½ cup heavy cream (120 mL) -
⅓ cup peanut butter (80 g) - 1 large banana, sliced
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Preparation
- Preheat oven to 375˚F (190˚C).
- On a cutting board, cut the baguette in half lengthwise, and slice into 1-inch (2 ½ cm) pieces.
- In a bowl, whisk together the eggs, heavy cream, vanilla, and cinnamon.
- Stir in cut bread until each piece is thoroughly coated in egg mixture.
- Heat a cast-iron skillet over low heat, and whisk together butter, brown sugar, and heavy cream until bubbling, about 3 minutes.
- Whisk in peanut butter until fully incorporated and bubbling, about 3 minutes. Stir in sliced bananas until coated in sauce.
- Pour bread mixture over sauce into skillet and spread evenly. Bake for 30 minutes until golden and crispy.
- Let 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 the custard to release from the pan with the bananas on top still in tact. Slice.
- Enjoy!
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