Usually during the week, we don't get the pleasure of a "hot" breakfast - - we don't (read: I don't) usually have the time to make breakfast and clean up everything up before we have to leave. So, generally, we end with cold cereal and milk, pre-made rolls or muffins and fruit, toast and fruit, or on the rare occasion - oatmeal.
But, weekends are a different beast. We have time on the weekends to actually COOK in the morning! ...and we all love it.
This Peanut Butter and Banana Stuffed French Toast fits that weekend morning vibe perfectly. And, the cleanup is so ridiculously easy (!!!) - it's just one bowl and one pan :)
Peanut Butter and Banana Stuffed French Toast
4 slices of whole wheat bread
1 - 2 sliced bananas
2 Tbs peanut butter (or other nut butter)
Egg replacer (or ground flax seeds), equivalent to 2 eggs
3/4 c soy milk
1 tsp vanilla
1/4 tsp each of cinnamon and nutmeg (or allspice)
To start, make peanut butter and banana slice sandwiches (peanut butter on one side of each slice of bread, put sliced bananas on two pieces of bread, and add buttered slices (without bananas) on top). Push down slightly to compress sandwiches and then cut on a diagonal. Heat griddle or large skillet over medium heat on your stove.
In a large bottomed bowl, mix the egg replacer, as directed. Add in remaining ingredients (soy milk, vanilla, and spices); whisk to incorporate. Add in halved sandwiches. Let "soak" in milk mixture for 3 - 5 minutes (depending on the hearti-ness of your bread). If your bowl is so large that both slices of bread aren't covered in the first soaking, turn over and soak for another 3 - 5 minutes.
Using Earth Balance, coconut oil, or a cooking spray, spray the inside of your pan, and lay down halved sandwiches. Cook until browned and slightly crusty and then flip over, browning the other side.
Serve with warmed maple syrup and fruit on the side.
This makes a filling, warm breakfast for 2 - 4 people (in our house, it feeds 3, and sometimes, only 2!)
What's your favorite breakfast food?
More later!! :)