Granola-Peanut Butter French Toast

4 Ratings

3 Comments

Prep 20 min
Total 20 min
Ingredients 8
Servings 6

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

By Pillsbury Kitchens

Updated December 13, 2006

Bake-Off® Contest 42, 2006

Kendra Norris

Crossville, Tennessee

Ingredients

cups Reese's Puffs® cereal

eggs

1/4

cup milk

teaspoon vanilla

tablespoons creamy peanut butter

slices white or wheat sandwich bread or slightly firm bread

Nature Valley™ peanut butter crunchy granola bars (2 pouches from 8.9-oz box), finely crushed (3/4 cup)*

tablespoons marshmallow creme (from 7-oz jar)

Steps

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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

Nutrition Facts

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 40%
Saturated Fat 5g 26% Trans Fat 1/2g
Cholesterol: 140mg; 47%
Sodium: 690mg; 29%
Potassium: 340mg; 10%
Total Carbohydrate: 57g; 19%
Dietary Fiber 4g 17% Sugars 20g
Protein: 19g

% Daily Value*:

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;