I’ve always thought of myself as a pretty standard breakfast person… you know, a scrambled egg, toast, and orange juice sort of situation. Simple. Satisfying.
But as morning turns into late morning and hunger persists, my breakfast cravings get a little more OUT THERE- aka, I start to crave everything in the pantry. See: peanut butter, bacon, and bananas in a breakfast sandwich. It’s bonkers. It’s totally over the top. But listen… we’re going into the weekend and this seems like as good a time as any to get a little nutty with breakfast. Would now be a good time to mention that if you don’t yet have my brunch book, Over Easy, now is an excellent moment to add that to your collection. Your future breakfast-hungry-self will be pleased, I promise.
Here’s to a lazy, clearly decadent weekend! xo
Here’s what you’ll need:
• We’re making a custard to soak our french toast, so: eggs, whole milk, heavy cream, brown sugar, ground cinnamon, salt, and vanilla
• Peanut butter, banana slices, and crisp bacon for the insides.
• Brioche bread: thick, soft, unsliced, like a dang pillow- but it’s bread.
To make the custard, we’ll start by whisking together the eggs and whole milk.
Heavy cream too because why not add a bit more richness. Living!
Pure vanilla extract.
Brown sugar, too!
Ground cinnamon and salt for spice and balance.
Now let’s get at this BREAD!
I sliced a whole loaf of brioche into 6 thick slices. Essentially each slice should be about the size of two regular slices of bread.
Into the center of each bread slice we’ll slice a pocket. A pocket with which to stuff all sorts of naughty things, starting with peanut butter.
Bananas! Two slices, maybe three. Get em in there.
A piece of bacon, crispy cooked, sliced in half and gracefully shoved into this bonkers sandwich. You can skip this part if you’re not vibing with bacon. I understand. Peanut butter and bananas are delicious on their own.
Time for a custard bath. A quick and quality dip on each side.
Each sandwich is dipped, and I teetered them against each other while I heat up the skillet. Cooked to golden and crisp on both sides. A medium heat will get the insides tender and warm and keep the outsides golden brown and crisp. It’s a balance and you’ll feel it out.
Sprinkled with cinnamon sugar and eaten warm, like a big ol sticky sandwich! You might also like a drizzle of maple syrup, a cup of black coffee and a very chill weekend afternoon nap.
Take good care!
Photos with my friend in French Toast, Jon Melendez.
- 5 large eggs
- 1 cup whole milk
- 3 tablespoons heavy cream
- 3 tablespoons lightly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 loaf of unsliced brioche bread
- 1 banana, sliced
- 1/2 cup smooth peanut butter
- 6 slices crisp cooked bacon
- 2 tablespoons unsalted butter + 2 tablespoons canola oil for the pan
- In a large bowl whisk together eggs, whole milk, and cream.
- In a small bowl, stir together brown sugar and ground cinnamon. Add the sugar mixture to the egg and milk mixture. Whisk well. Add the salt and vanilla and whisk well to evenly combined. Set aside.
- Slice the brioche into six very thick slices. Use a sharp bread knife to slice a pocket into the top of each slice.
- Into each bread pocket spread a good schmear of peanut butter, a few slices of banana, and a slice of crisp bacon that's been sliced in half.
- Place a large skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of oil and heat.
- Dip each slice of stuffed bread into the prepared custard mixture. Allow to soak for just a few seconds on each side then transfer to the hot skillet. Add three dipped sandwiches to the pan at a time if your pan is large enough. Flip when golden brown, about 3 minutes. Cook until golden on the flip side.
- Remove from the pan and place on a wire rack while you add the remaining butter and oil to the pan and cook the remaining three stuffed sandwiches until golden brown on both sides.
- Enjoy warm with a bit of pure maple syrup or a sprinkling of powdered sugar.