Peanut Butter French Toast Rolls with Caramelized Bananas and Peanuts
- Prep time
- Cooking time
- 6 rolls
For the nuts:
1 tablespoon of lactose-free butter
1/4 cup chopped peanuts
1 tablespoon of syrup
For the French toast:
1/4 cup of almond milk (or milk of your choice)
1/2 teaspoon of vanilla
1 teaspoon of granulated sugar
6 slices of St-Méthode home style oat bread, crusts removed
1/4 cup of peanut butter
1 to 2 sliced bananas
1/4 cup of granulated sugar (optional)
Maple syrup (to taste)
Butter or margarine (lactose-free), in sufficient quantity
Step 1: In a skillet, heat butter until melts and fry the peanuts. Add maple syrup and caramelize over medium heat. Set aside on parchment paper.
Step 2: In a bowl, beat the egg with the milk, vanilla and 1 teaspoon of sugar. Put aside.
Step 3: Slice the bananas in two. On a plate, sprinkle with 1/4 cup of granulated sugar and spread peanut butter on one slice of bread. Add three small pieces of banana. Roll the slice of bread. Repeat step 3 with all the slices of bread. Discard the excess sugar.
Step 4: Put some butter in a skillet. Heat the pan over medium heat until the butter is melted.
Step 5: Dip one roll of bread at a time in the egg mixture. Drain the surplus. Place the roll in the hot pan and cook until it is golden. Turn and brown on every side. Repeat with the remaining rolls.
Step 6: Serve the rolls of French toast with caramelized peanuts and a little maple syrup, if desired. Bon appétit!
*Recipe and picture courtesy of Petite Vanille