UPDATE: Thank you to all the visitors who have “pinned” and “re-pinned” to Pinterest. Also “gawked” on Foodgawker and Favorited on Tastespotting. Also a special thanks to Lauren Conrad of laurenconrad.com for sharing this on her Favorite Fridays blog. I’m flattered. Be sure to click on my “Home” page above for the latest yummy dishes equally easy to make.
The weekend is approaching and I thought I would share this tasty comfort breakfast food that not only adults will enjoy but kids too. This could be the “let’s sit down together as a family” meal.
A couple of years ago, I was watching Bobby Flay share his views on the best breakfast he ever had…Peanut Butter Banana French Toast.
The recipe comes from Cafe 222 in San Diego where Flay gave this recipe high marks.
It looked so scrumpdeeleeitious that I had to try it. The recipe calls for Rum and since I wanted my grandkids to enjoy this I left that ingredient out.
My recipe is derived from Cafe 222 and Bobby Flay’s.
This is for one serving so multiply the eggs per person
Two slices of two-day old bread
(not necessary if you just bought the loaf the day you make this, I don’t want you to miss out because the bread is fresh.)
Make a sandwich of peanut butter and banana
One whole egg whisked together
2 Tbls juice from fresh orange or ready-made OJ
pinch of freshly grated nutmeg
pinch of cinnamon
pinch of cayenne
Whisk egg mixture together. Dip both sides of sandwich in egg mixture.
Place sandwich in a heated iron skillet or non-stick that has had a small pat of butter melted. Allow to brown for 60 seconds or slightly longer on each side.
For the garnish:
Pour syrup and sprinkle powdered sugar.
After a bite of this savory baby, I’ll wager you’ll say ” scrumpdeeleeitious ”