Bake-Off® Contest 42, 2006
Crossville, Tennessee

Granola-Peanut Butter French Toast

What a tasty way to start the day - sweet and crunchy French toast, rich with peanut butter flavor - Yum!

(4)
3 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 6
 

Ingredients

2
cups Reese's® Puffs® cereal
4
eggs
1/4
cup milk
1
teaspoon vanilla
12
tablespoons creamy peanut butter
12
slices white or wheat sandwich bread or slightly firm bread
4
Nature Valley™ peanut butter crunchy granola bars (2 pouches from 8.9-oz box), finely crushed (3/4 cup)*
6
tablespoons marshmallow creme (from 7-oz jar)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place cereal in gallon-size resealable food-storage plastic bag. With flat side of meat mallet or rolling pin, crush cereal until very fine, making 1 1/3 cups crumbs. Place on large plate; set aside.
  • 2 In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Spread 2 tablespoons peanut butter on each of 6 slices of bread. Sprinkle each with about 2 tablespoons crushed granola bars.
  • 3 Spread 1 tablespoon marshmallow creme on remaining 6 slices of bread. Top peanut butter-spread bread with marshmallow-spread bread, marshmallow side down, making 6 sandwiches.
  • 4 Spray griddle or 12-inch skillet with cooking spray; heat to 350°F or over medium heat. Dip each side of each sandwich into egg mixture, then coat each side with cereal crumbs; place on hot griddle. Cook 2 to 4 minutes on each side or until golden brown. Serve warm; if desired, serve with maple- or chocolate-flavored syrup.
  • 1 Place cereal in gallon-size resealable food-storage plastic bag. With flat side of meat mallet or rolling pin, crush cereal until very fine, making 1 1/3 cups crumbs. Place on large plate; set aside.
  • 2 In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Spread 2 tablespoons peanut butter on each of 6 slices of bread. Sprinkle each with about 2 tablespoons crushed granola bars.
  • 3 Spread 1 tablespoon marshmallow creme on remaining 6 slices of bread. Top peanut butter-spread bread with marshmallow-spread bread, marshmallow side down, making 6 sandwiches.
  • 4 Spray griddle or 12-inch skillet with cooking spray; heat to 350°F or over medium heat. Dip each side of each sandwich into egg mixture, then coat each side with cereal crumbs; place on hot griddle. Cook 2 to 4 minutes on each side or until golden brown. Serve warm; if desired, serve with maple- or chocolate-flavored syrup.

EXPERT TIPS

toggle

Expert Tips

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
5g,
5%
Trans Fat
1/2g
1/2%
),
Cholesterol
140mg
140%;
Sodium
690mg
690%;
Total Carbohydrate
57g
57%
(Dietary Fiber
4g
4%
  Sugars
20g
20%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
15%;
Iron
30%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
Reese’s trademark is a registered trademark of The Hershey Company used under license.