Peanut Butter, Banana, and Bacon Stuffed French Toast (Emeril Lagasse)

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As for the number of servings that can be served to make Peanut Butter, Banana, and Bacon Stuffed French Toast (Emeril Lagasse) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Peanut Butter, Banana, and Bacon Stuffed French Toast (Emeril Lagasse) estimated approx 40 mins.

To begin with this particular recipe, we must first prepare a few components. You can cook Peanut Butter, Banana, and Bacon Stuffed French Toast (Emeril Lagasse) using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Peanut Butter, Banana, and Bacon Stuffed French Toast (Emeril Lagasse):

1. 1 tbsp Strawberry jelly
2. 4 large eggs
3. 1 tbsp granulated sugar
4. 1/2 tsp vanilla extract
5. 1 pinch salt
6. 1 cup half-and-half
7. 1 1/2 cup puffed rice cereal, or lightly crushed cornflakes
8. 8 slice stale white sandwich bread (2 to 3 days old)
9. 8 tsp smooth peanut butter
10. 4 each ripe bananas, peeled and sliced into thin circles, plus extra for garnish
11. 1/2 lb apple smoked bacon, cooked until crisp
12. 1 stick unsalted butter
13. 1 tbsp Confectioners' sugar for serving
14. 1 tbsp Chopped peanuts, for garnish

Steps to make to make Peanut Butter, Banana, and Bacon Stuffed French Toast (Emeril Lagasse)

1. Preheat the oven to 350°F
2. Place the jelly in a plastic squirt bottle. Heat a small pan of water on the stove. Water should be hot, but not boiling. Place the squirt bottle in the water.
3. In a large bowl, combine the eggs, granulated sugar, vanilla extract, and salt and whisk to dissolve the sugar. Add the half-and-half and whisk to combine. Place the cereal on a large plate or in a shallow baking dish.
4. Place 4 slices of bread on a work surface and spread each with 2 teaspoons of the peanut butter, and a layer of banana slices. Top with the bacon and the remaining bread to form a sandwich and press to tightly close. Place 1 sandwich in the bowl with the batter and let sit until well moistened, about 2 minutes, turning to coat both sides. Place in the dish with the cereal, turning to coat on both sides and pressing to adhere.
5. Heat a large skillet over medium-high heat until hot, 4 minutes. Add 1 tablespoon of the butter. Dredge each stuffed and soaked sandwich in rice cereal and add to the pan. Cook undisturbed until golden brown and crusted on the bottom, about 2 to 3 minutes. Flip and cook until the second side is golden brown, about 2 to 3 minutes. Place on a baking sheet and bake until cooked through, about 6 to 8 minutes.
6. To serve, place 1 stuffed French toast on each of 4 plates. Sprinkle lightly with confectioners' sugar and top each serving with chopped peanuts and banana slices. Squirt the strawberry jelly over the French toast. Serve immediately.

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