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  • Writer's pictureGabi Frohlich

Peanut Butter Stuffed Challah French Toast with Maple Caramelized Bananas

Updated: Jul 4, 2020

Sunday brunch at its best!

Peanut Butter Stuffed French Toast with Maple Caramelized Bananas


  • Stale bread of choice (I used leftover blueberry muffin challah)

  • Peanut butter (or but butter of choice)

  • 2 eggs

  • 1 egg yolk

  • 1/2 c milk of choice

  • 1/2 tsp vanilla

  • 3 tbsp brown sugar

  • 1/2 tsp cinnamon

  • 1/4 tsp salt

  • 1/2 tbsp butter (plus more)

  • 3 tbsp maple syrup

  • A large banana


  1. Cut the bread into thick slices (3/4 to 1 inch thick).

  2. Cut a little pocket into each slice (not all the way through- you’re not making a sandwich!) and fill with peanut butter.

  3. Whisk together the eggs, egg yolk, milk, vanilla, brown sugar, cinnamon, and salt in a shallow dish.

  4. Place the bread into the mixture, making sure to soak each side.

  5. Add the butter to a pan over medium heat and melt until frothy.

  6. Add the stuffed bread slices to the pan (shaking off excess liquid beforehand). Cook for 2-3 minutes on each side or until you achieve crispy, golden crusts. Remove from pan when done.

  7. For the bananas, add a little more butter to the same pan and stir until frothy and light brown.

  8. Slice the banana in half and quarters and place in the brown butter. Pour the maple syrup over the bananas and cook to caramelize, making sure to stir the pan to avoid burning. The bananas should be soft with a bit of a crispy outer layer.

  9. Top the French toast with the bananas and a dollop of PB and enjoy!!

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