PB&BNana 3D Stuffed French Toast

Oh my YUM!  PB&BNana 3D Stuffed French Toast

Stuffed french toast is one of our favorites for Saturday or Sunday brunch.  This recipe is a “whopper” of a french toast and one’s imagination could run completely wild creating these YUM breakfast desserts.  When Jay and I have a heavy photography schedule, especially when it requires lots of walking for hours, we dig into these for breakfast.  Whether Peanut Butter, Chocolate, Fruit or your fave billing, treat yourself!

PB&BNana 3D Stuffed French Toast


6 slices Raisin Bread
2 ripe bananas
8 tablespoons creamy peanut butter
1/4 pkg. Philadelphia Cream Cheese
[1 tbsp Sugar or Splenda for PB CR mixture]
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 tablespoon vanilla
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash salt
Butter or oil, for frying
Powdered sugar, for topping
Whipped Cream (optional)
Maple Syrup, for topping
Honey Roasted Nuts (optional)


This is a 3D triple decker French Toast.

1.  Toast bread in toaster.
2.  Prepare PB/CC Filling: Mix peanut butter, cream cheese, sugar together until blended
3.  Spread layer of PB/CC filling on one side of first bread slice.
4.  Slice banana lengths and place face down on bread slice.
5   Drizzle small amount of honey on top of banana.
6   Place another slice of PB/CC slice on top, repeat with banana and honey.
7.  Place third slide with PB/CC side face down. You now have 3D triple-decker.
8.  Repeat process for the other 3 slices. You will now have two complete 3D sandwiches.

Egg Mixture
In a shallow medium-sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.

Heat skillet to medium heat, around 350 to 375 degrees F, or until butter melts and begins to sizzle.
Dip 1 sandwich at a time into rum batter and place into skillet being sure to cover all sides of sandwiches with egg mixture. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and drain on paper towels.
Top with powdered sugar, dollop of whipped cream (optional) and drizzle with maple syrup. I also sprinkle chopped Honey Roasted Nuts on top for a “nuttier” PB crunch.  Review the slideshow for more images on preparation.

This slideshow requires JavaScript.


Note:  This is my version of Bobby Flay’s recipe on FoodNetwork.com  I also make this on grill as grilled sandwich without egg batter.


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One thought on “PB&BNana 3D Stuffed French Toast

  1. Admin April 3, 2012 at 11:31 pm Reply

    Thanks friends for all of your “likes” — I am so encouraged!

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