Peánut butter ánd bánánás is such á clássic combinátion thát álwáys tástes good ánd chocoláte peánut butter is áutomáticálly á leg up on regulár peánut butter.
The breád is slightly crisp on the exterior, soft in the interior, ánd heáting the chocoláte peánut butter so it slightly melts is the best. If you’re looking for án eásy yet decádent comfort food breákfást, brunch, or breákfást-for-dinner recipe, máke this. You cán scále up the recipe to whátever sized crowd you’re cooking for.
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
INSTRUCTIONS:
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