Sometimes you just need a big slathering of peanut butter and bread for breakfast. In which case nothing will do like this French toast/eggy bread recipe. It has all the ingredients to warm the cockles of your heart on a lazy, rainy Sunday morning: peanut butter, toast and banana. Feel free to throw in some dark chocolate chips if you have any lying around. (What else are they for, anyway?)
Serves 4 (or 2 cookie monsters)
2 generous tbsps crunchy peanut butter
approx. 150ml soya milk (or nut milk)
1 large banana, peeled and sliced
4 slices of slightly old bread
1 tbsp brown sugar
a little bit of oil or butter for frying
Whisk or blend together the almond milk, sugar and peanut butter. Pour into a shallow dish or plate so you can soak the bread slices in the peanut butter milk. You want to soak them on each side for at least 3 minutes.
Heat a little bit of oil in a large frying pan. Fry the soaked bread slices until lightly browned, then flip and fry again for a few minutes till evenly browned. You can fry the banana slices at the same time, or serve them raw with the PB eggy bread.
Pour the remainder of the PB milky mixture over the bread and top with banana slices.