Banana and Peanut Butter Baked French Toast

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Yesterday, in an uncharacteristic move, I served a pair of French toast meals for breakfast. I made two pans of baked blueberry and strawberry French toast, both rich with half and half and butter. Then I made a 3rd pan of dairy-free baked French toast, that one rich with peanut butter and flavorful with bites of brown sugar-crusted banana. Remarkably, the banana-peanut butter combo was the most significant hit, and pals gobbled it up together with slices of bacon, roasted potatoes with homemade tomato chutney, and bloody Marys.

Though I’ve actually long advocated baked French toast as a breakfast staple, I hardly ever serve platters of the rich, carby main. This is due to the fact that I do not enjoy sweet breakfasts and breakfasts, and the host has to eat too.

But yesterday’s gloom and a desire for convenience saw me running house from the grocery store two hours before buddies were due to arrive with loaves of fluffy Portuguese white bread prepared to be become French toast. I loved serving the two variations, and though my oven suffered from being overstuffed with pans of potatoes, bacon, and the French toast, brunch came together and we’d a blast.

Also, I though I ‘d point out that I’d actually never made my own bloody Marys prior to yesterday. But I am one hundred percent stirring them together for all future breakfasts. (I followed Ina’s recipe.) Do you’ve a signature bloody Mary component?

**Recipe**

Banana & Peanut Butter Baked French Toast
Serves 8 to 10 as part of brunch

I made this totally dairy free of cost, using almond milk and safflower oil. If you are not stressed over milk, it’s great to make this with milk and butter. This is awesome for breakfast parties, because you can put together the pans prior to you head out the evening prior to then pop them in the oven before visitors show up.

Ingredients
3 cups unsweetened vanilla almond milk, or whole milk
6 eggs
1 / 4 cup peanut butter, smooth or chunky, at space temperature
1⁄2 tsp salt
6 tbsps brown sugar
6 tbsps safflower oil or melted butter
2 tsps safflower oil or butter, at space temperature, for the pan
1 loaf challah or great white bread, cut into 10 to 12 slices (about 2 inches thick)
2 ripe bananas, cut into 2-inch slices

In a huge bowl, whisk together the milk, eggs, peanut butter, salt, 5 tbsps of the light brown sugar, and the 6 tablespoons melted butter or oil.

With the 2 tsps butter or oil, grease a baking pan that’s huge enough to fit all the bread pieces. (You’ll probably require a 9-by-13-inch pan plus potentially a smaller square or round pan.) Arrange the bread in it. Wedge the banana slices in between the bread. Pour the egg mixture over the fruit and bread, pressing down on each piece to make certain it’s immersed. Let rest for 1 hour at room temperature, or longer (even overnight) in the refrigerator.

About 20 minutes prior to you prepare to bake, preheat the oven to 400 ° F. Sprinkle the remaining 1 tbsp brownish sugar over the top. Bake the French toast for 25 minutes, or till the bread is golden and crusty and the slices are cooked through (cut open and peek if you are uncertain). You can serve this instantly, or cool it approximately 30 minutes and serve space temperature.