91% would make again
Peanut Butter Banana French Toast Skillet
Tasty Team
June 10, 2019
Inspired by picky-palate.com
Ingredients
for 6 servings
- 1 baguette, stale
- 4 eggs
- 1 cup heavy cream, divided
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ cup unsalted butter (60 g)
- 1 cup brown sugar (220 g)
- ⅓ cup peanut butter (80 g)
- 1 large banana, sliced
Nutrition Info
- Calories 548
- Fat 32g
- Carbs 58g
- Fiber 2g
- Sugar 30g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375˚F (190˚C).
- On a cutting board, cut the baguette in half lengthwise, then slice into 1-inch (2 ½ cm) pieces.
- In a bowl, whisk together the eggs, ½ cup heavy cream, the vanilla, and cinnamon.
- Add the bread to the egg mixture and stir until evenly coated.
- Heat a large cast-iron skillet over low heat. Add the butter, brown sugar, and remaining ½ cup of heavy cream. Whisk to combine and cook until bubbling, about 3 minutes.
- Whisk in the peanut butter until fully incorporated and bubbling, about 3 minutes. Add the sliced bananas and stir to coat.
- Pour the bread mixture over sauce into skillet and spread evenly.
- Bake for 30 minutes, until golden and crispy.
- Let the 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 French toast to release from the pan with the banana layer on top. Slice and serve.
- Enjoy!
Ingredients
for 6 servings
- 1 baguette, stale
- 4 eggs
- 1 cup heavy cream, divided
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ cup unsalted butter (60 g)
- 1 cup brown sugar (220 g)
- ⅓ cup peanut butter (80 g)
- 1 large banana, sliced
Nutrition Info
- Calories 548
- Fat 32g
- Carbs 58g
- Fiber 2g
- Sugar 30g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375˚F (190˚C).
- On a cutting board, cut the baguette in half lengthwise, then slice into 1-inch (2 ½ cm) pieces.
- In a bowl, whisk together the eggs, ½ cup heavy cream, the vanilla, and cinnamon.
- Add the bread to the egg mixture and stir until evenly coated.
- Heat a large cast-iron skillet over low heat. Add the butter, brown sugar, and remaining ½ cup of heavy cream. Whisk to combine and cook until bubbling, about 3 minutes.
- Whisk in the peanut butter until fully incorporated and bubbling, about 3 minutes. Add the sliced bananas and stir to coat.
- Pour the bread mixture over sauce into skillet and spread evenly.
- Bake for 30 minutes, until golden and crispy.
- Let the 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 French toast to release from the pan with the banana layer on top. Slice and serve.
- Enjoy!
Inspired by picky-palate.com
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