Cookie Butter and Banana French Toast
- Makes: 6 servings
- Prep 30 mins
- Total Time 3 hrs
Take Elvis' iconic PB and banana sandwich, but swap in cookie butter (a suddenly everywhere spread made of ground Belgian spice cookies). Nestle the sandwiches vertically in a pan to maximize crispy golden ridges, and soak overnight in custard. Result: A hunka-hunka mornin' love.
1/2-inch-thick slices soft French bread
eggs, slightly beaten
half-and-half or light cream
Powdered sugar (optional)
- Place half of the bread slices on a work surface. Spread with cookie butter and top with banana. Top with remaining bread slices. Cut each sandwich into quarters. Nestle quarters cut-side-up in a greased 2-quart baking dish.
- In a medium bowl, combine eggs, milk and half-and-half. Pour mixture evenly over the sandwiches. Chill, covered, for 2 to 24 hours.
- Preheat oven to 375 degrees . Bake for 40 to 45 minutes or until golden brown and a knife inserted near the center comes out clean. If you like, dust with powdered sugar before serving with warm maple syrup.
- Cookie Butter If you've ever eaten Biscoff cookies on a Delta flight, you know what cookie butter tastes like. This newly trendy spread, made famous by Trader Joe's, contains that same kind of cookie, ground up. Find it at large supermarkets. (Nutella works in this recipe, too.)
(Cookie Butter and Banana French Toast)Servings Per Recipe 6, fiber (g) 2, chol. (mg) 132, Thiamin (mg) 0, iron (mg) 2, sat. fat (g) 5, Riboflavin (mg) 1, carb. (g) 53, Niacin (mg) 2, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, sugar (g) 28, Cobalamin (Vit. B12) (µg) 1, pro. (g) 10, sodium (mg) 274, cal. (kcal) 382, vit. A (IU) 330, Potassium (mg) 342, Fat, total (g) 14, vit. C (mg) 4, calcium (mg) 121, Polyunsaturated fat (g) 1, Folate (µg) 67, Trans fatty acid (g) 0