Good afternoon here me will give you a recipe peanut butter, banana, and bacon stuffed french toast (emeril lagasse) which is interesting The way making it is very very easy. You just need to be careful to get results from peanut butter, banana, and bacon stuffed french toast (emeril lagasse) which has aroma and taste that can evoke our tastes.

So that the result of peanut butter, banana, and bacon stuffed french toast (emeril lagasse), what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare peanut butter, banana, and bacon stuffed french toast (emeril lagasse) delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings used for prepare

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

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How to make:process 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.
7. Done and ready to serve!

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