This Elvis French toast recipe has all the ingredients loved by the King of Rock n’ Roll—peanut butter, banana and bacon—and yes, it gets even more decadent when you top it all off with a little powdered sugar, maple syrup and maybe a little whipped cream, just to make sure this brunch dish is just as over-the-top as Elvis himself.
You’ll need:
—2 eggs
—1/2 cup milk
—1/4 cup half-and-half
—1/2 teaspoon cinnamon
—8 tablespoons peanut butter (smooth, chunky or natural—the world is your oyster!)
—4 slices of bread, cut 1-inch thick
—2 ripe bananas
—2 tablespoons butter
—4 strips bacon, fried until crispy
—Maple syrup
—Powdered sugar (optional)
—Whipped cream (optional)
Beat together the eggs, milk, half-and-half and cinnamon in a shallow dish. Spread one tablespoon of peanut butter on one side of each slice of bread.
Dip all sides of the bread into the egg mixture, making sure to coat the entire sandwich evenly. For this recipe, you want the egg and milk mixture to saturate the bread, but be careful not to let it soak too long. Otherwise, it will fall apart, and you’ll have a soggy mess on your hands.
Heat a cast-iron or non-stick skillet over medium heat and melt a tablespoon of your butter. Carefully place the first sandwich in the pan. Brown the French toast on all sides (including the edges), making sure to keep the heat at medium or medium-high (this process takes about five minutes).
Cook your bacon until crispy and cut to small pieces. Slice the bananas into 1/2 inch thick slices. Decorate the cooked bread with the bananas and bacon and cover with maple syrup and whipped cream as desired!
Enjoy!
