What a tasty way to start the day - sweet and crunchy French toast, rich with peanut butter flavor - Yum!
Bake-Off® Contest 42, 2006
Kendra Norris
Crossville, Tennessee
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2
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cups Reese's® Puffs® cereal
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4
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eggs
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1/4
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cup milk
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1
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teaspoon vanilla
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12
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tablespoons creamy peanut butter
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12
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slices white or wheat sandwich bread or slightly firm bread
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4
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Nature Valley™ peanut butter crunchy granola bars (2 pouches from 8.9-oz box), finely crushed (3/4 cup)*
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6
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tablespoons marshmallow creme (from 7-oz jar)
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.
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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.
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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.
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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
*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 530
- Calories from Fat
- 230
% Daily Value
- Total Fat
- 26g
- 40%
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- Saturated Fat
- 5g
- 26%
- Trans Fat
- 1/2g
- Cholesterol
- 140mg
- 47%
- Sodium
- 690mg
- 29%
- Total Carbohydrate
- 57g
- 19%
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- Dietary Fiber
- 4g
- 17%
- Sugars
- 20g
- Protein
- 19g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 2%
- 2%
- Calcium
- 15%
- 15%
- Iron
- 30%
- 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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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