ANDY MARSHALL / PUCKETT'S GROCERY & RESTAURANT
8 eggs beaten
1 cup heavy cream
2 Tbl cinnamon
1 Tbl vanilla extract
12 slices white bread
12 Tbl peanut butter
3 bananas
6 Tbl powdered sugar
6 Tbl butter
In a shallow dish combine first four ingredients. Spread 1 Tbl of peanut butter on each slice of bread (covering the whole slice). Peel the bananas, cut in half and slice each half length wise. Place the slices from half on the banana onto 6 pieces of the bread. Take the remaining slices of bread and put onto the bananas (making 6 sandwiches). Preheat a griddle or skillet to medium high heat. Press the sandwich slightly and dip into the egg mixture. Make sure to coat the entire sandwich. Add 1 Tbl butter on heated surface and place sandwich on top. When sandwich begins to brown and firm carefully flip. Once the French toast is finished on both sides transfer to a plate and sprinkle with powdered sugar. Serves 4 to 6 people.
