This post/recipe are part of a sponsored campaign in collaboration with Latina Bloggers Connect and The National Peanut Board.
I love when I get asked to create recipes—especially when they deal with a tasty, affordable treat that I eat almost daily…peanut butter! Peanuts and peanut butter are a great source of protein, and they give me energy to get through the day. A serving of peanuts has almost 7 grams of protein per serving, and I need protein to stay satiated and not eat a bunch of junk food.
I’m not kidding you when I say I literally have peanuts with me literally everywhere. I have peanut snacks in the car and peanut butter at work. You can put peanut butter on just about anything like oatmeal, muffins, crackers, celery, fruit. Or you can be like me and eat it straight off the spoon. I don’t judge!
My 3 p.m. snack usually consists of a peanut butter and an apple. Growing up I had pan tostado (toast) slathered with peanut butter and strawberry jelly for breakfast or an after school snack. It was so delicious, and in honor of Hispanic Heritage Month, I revamped my pan tostado recipe to a more fun, sophisticated dish that still marries together all those tasty flavors.
My peanut butter stuffed French toast brings together creamy, salty, sweet peanut butter with strawberries, bananas, and thick Texas toast. The result is a quick, impressive dish that is sure to please the entire family. I love a hearty, gourmet Sunday breakfast, but I am also really busy and don’t like spending hours in the kitchen. This peanut butter infused breakfast packs fruit, protein, and decadence and is ready in under 20-25 minutes. Plus, it’s a cheap meal for a family of 4.
Peanut Butter Stuffed French Toast
-8 slices of Texas toast (thick sliced white bread)
-1/2 pint of sliced strawberries
-2 bananas, sliced
-1 cup heavy cream
-2/3 cup milk
-1/4 tsp cinnamon
-2 tsp vanilla extract
-1/2 cup creamy peanut butter with honey
-Dash of salt
1.) Slice strawberries and bananas thinly. Keep them in a bowl until ready to top French toast.
2.) In a bowl, use a hand mixer to beat heavy cream until it forms soft peaks and you have whipped cream. Add in 1 tsp of vanilla extract + peanut butter and whip until it becomes peanut butter whipped cream. Resist all temptation to eat all the whipped peanut butter.
3.) Preheat a non-stick pan or griddle to get ready to cook French toast. (Medium heat works best)
4.) In a pie dish or shallow baking pan, whisk together eggs, milk, 1 tsp of vanilla extract, cinnamon, and salt. Soak slices of Texas toast in the mixture (make sure to soak each side). Cook on each side about 2-3 minutes, or until golden brown.
5.) Place one slice of French toast on a plate, top with a heaping tablespoon or 2 of peanut butter whipped cream, then place other slice of French toast on top. Top with a generous serving of strawberries and bananas, and dust with powdered sugar, if desired.
6.) Eat and enjoy!
Strawberries really go well with the peanut butter because they’re sweet and tart, but the real star of the show is this peanut butter whipped cream!
The peanut butter whipped cream becomes so light and fluffy, so it simply melts into a frothy delight all over the plate. It’s like peanut butter syrup!
I swear to you…it’s as AMAZEBALLS as it looks on here. And I have to thank my amiga Lindsey for coming over to help me create and taste test this dish! We couldn’t get enough.
I thank Latina Bloggers Connect and The National Peanut Board for choosing me for this awesome campaign. You can view more peanut butter info, recipes, and nutrition facts at http://bit.ly/19x0OOp.
What are your favorite snacks or treats that incorporate peanuts or peanut butter? Will you try out my recipe?