Peanut Butter French Toast

Alice Berry

Dr. Oates’ Office

Ingredients: 2 cups Reese’s Puffs cereal

4 eggs

¼ cup milk

1 tsp. vanilla

12 Tbsp. creamy peanut butter

12 slices white or wheat sandwich bread

4 nature valley peanut butter crunchy granola bars (finely crushed)

6 Tbsp. marshmallow crème

Place cereal in gallon-size resealable food bag. Crush till very fine. Set aside. In medium bowl, beat eggs, milk, and vanilla with wire whisk until blended. Spread 2 Tbsp. peanut butter on each of 6 slices of bread. Sprinkle each with about 2 Tbsp. crushed granola bars. Spread 1 Tbsp. marshmallow crème on remaining 6 slices of bread. Top peanut butter. Spread bread with marshmallow-spread bread. Makes 6 sandwiches. Spray griddle or skillet with cooking spray. Heat to medium heat. Dip each side of each sandwich into egg mixture, then coat each side with cereal crumbs. Place on hot griddle. Cook 2-4 minutes on each side or until golden brown. Serve warm. If desired, serve with maple or chocolate-flavored syrup.

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