Every time the subject of Elvis comes up, it triggers a craving for peanut butter and banana sandwiches – said to be his favorite, with bacon or without. Peanut butter and banana make a fine stuffing for French toast, and so, since this year, Elvis’ birthday falls on a Saturday, I thought we’d celebrate with the king of breakfasts – peanut butter and banana French toast.
To make peanut butter and banana French toast, start with day old (even stale) French bread or baguette, and make little peanut butter and banana sandwiches. The easiest way to stuff bread before French toasting it is to slice it thinly (if the bread is too thick it takes forever to heat completely through to the filling in the middle) and not slice all the way through the bottom crust on every second cut. Cut one slice all the way through, then stop at the crust at every second cut, so you wind up with these little pockets that open up like books, and don’t come apart when you try to flip them in the pan.
For the egg dip, whisk together about equal parts egg and milk, and add a shake of cinnamon if you like. Dip the sandwiches well, saturating them evenly, and cook in a heavy skillet set over medium heat (if it’s too high, they’ll get too dark before they heat through) with a little canola oil and butter. Cook for a few minutes per side, until they are golden and crisp, and heated through. Serve immediately, with maple syrup.