Peanut Butter Banana French Toast

In addition to this being a great breakfast dish, or dinner dish if you like breakfast at night, this is a nod to Elvis Presley because of his love for peanut butter banana sandwiches. 

1/2 cup milk
3 eggs at room temperature
1/4 cup peanut butter
1/2 tsp. vanilla
2 tbls. sugar/Splenda/Stevia (If using Stevia, cut back to 1 tbls.)
1/4 tsp. cinnamon
1 tbls. olive oil or butter
4 slices of bread*
Bananas or strawberries, optional
Powdered sugar, optional
Maple Syrup

In a bowl big enough to dip the bread in, melt peanut butter in the microwave for 20 seconds.  Whisk in the milk and, if needed, microwave again for 10 seconds.  Just so the peanut butter stays melted.  Whisk in eggs, making sure the peanut butter stays melted.  Whisk in cinnamon and vanilla extract.

Heat the oil on a griddle or skillet over medium heat.

Dip each slice of bread in the egg mixture, letting each side get soaked.  Place the bread in the pan and cook on both sides until golden, about 3-4 minutes per side.

Note:  Whisk mixture between each slice to bread to keep mixed.

Keep cooked French toast on a warm oven until ready to serve.

Serve with sliced bananas or strawberries, sprinkle powdered sugar on top and drizzle with Maple syrup.

*I used a rustic Italian bread that I could slice to the thickness I wanted.