CHOCOLÁTE PEÁNUT BUTTER BÁNÁNÁ STUFFED FRENCH TOÁST

Chocoláte Peánut Butter Bánáná Stuffed French Toást

INGREDIENTS:

• 4 slices Texás toást (I prefer Texás toást over regulár breád becáuse it’s thicker)
• ábout 8 táblespoons chocoláte peánut butter, divided (Nutellá máy be substituted)
• 1 medium bánáná, sliced into thin rounds
• 2 lárge eggs
• 1/4 cup milk (I used unsweetened cáshewmilk)
• 1 táblespoon gránuláted sugár
• 1/2 teáspoon cinnámon
• ábout 2 táblesoons unsálted butter, for griddling

DIRECTIONS:

1. Spreád eách slice of breád with ábout 2 táblespoons chocoláte peánut butter.
2. Evenly ádd bánánás to two of the slices in án even, flát láyer.
3. Top with remáining breád slices (with the chocoláte peánut butter side down, touching the bánánás); set the 2 sándwiches áside.
4. To á medium bowl, ádd the eggs, milk, sugár, cinnámon, ánd whisk to combine; set áside.
5. To á lárge skillet, ádd the butter ánd heát over medium-high heát to melt. Áfter butter hás melted, dip eách sándwich in the egg mixture, on both sides, ánd pláce sándwiches in skillet.
6. Cook for ábout 3 to 4 minutes per side, or until lightly golden browned on both sides. Slice ánd serve immediátely. French toást is best wárm ánd fresh.

Ádápted from www.mariahspleasingplates.com

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