Ingredients
1baguette,stale
4eggs
1cupheavy cream,divided
1tspvanilla extract
1tspcinnamon
¼cupunsalted butter
1cupbrown sugar
⅓cuppeanut butter
1large banana,sliced
Preparation
Preheat the oven to 375 degrees F.
On a cutting board, cut the baguette in half lengthwise, then slice into 1-inch pieces.
In a bowl, whisk together the eggs, ½ cup of heavy cream, vanilla, and cinnamon. Add the bread to the egg mixture, then stir until evenly coated.
Heat a large cast-iron skillet over low heat. Add the butter, brown sugar, and the remaining ½ cup of heavy cream.
Whisk to combine and cook for about 3 minutes until bubbling. Then, whisk in the peanut butter for about 3 minutes until fully incorporated and bubbling. Add the sliced bananas and stir to coat.
Pour the bread mixture over the sauce into the skillet, and spread evenly.
Bake for 30 minutes until golden and crispy. Let the skillet cool for about 5 minutes.
Cover the skillet with a large plate, then holding one hand over the plate, gently flip the skillet upside-down, allowing the French toast to release from the pan with the banana layer on top.
Slice, serve, and enjoy!
