Categories: Breakfast
Ingredients
- 1/2 cup cream cheese, softened
- 1/3 cup honey-roasted crunchy peanut butter
- 8 slices thick Texas toast
- 2 to 3 large bananas, cut into 1/4-inch thick slices
- 2 large eggs
- 1 cup whole milk
- 1 1/2 tbsp. granulated sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 4 tbsp. unsalted butter, divided
- Honey and sliced bananas, to serve
- Garnish: confectioners' sugar, roasted peanuts
Directions
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In a medium bowl, stir together cream cheese and peanut butter until well combined. Spread about 1 1/2 tbsp. mixture onto each slice of toast. Top four toast slices with banana and remaining bread slices, spread side down.
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In a large shallow bowl, whisk together eggs, milk, granulated sugar, vanilla and pie spice. Dip sandwiches, one at a time, in egg mixture. Let soak for about 10 seconds per side.
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In a large nonstick skillet, melt 2 tbsp. butter over medium heat. Add two sandwiches; cook until golden brown, 3 to 4 minutes per side. Wipe skillet clean; repeat with remaining 2 tbsp. butter and remaining sandwiches. Serve with honey and banana. Garnish with confectioners’ sugar and peanuts.