Categories: Breakfast

Ingredients

• 1/2 cup cream cheese, softened
• 1/3 cup honey-roasted crunchy peanut butter
• 8 slices thick Texas toast
• 2 to 3 large bananas, cut into 1/4-inch thick slices
• 2 large eggs
• 1 cup whole milk
• 1 1/2 tbsp. granulated sugar
• 1 1/2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 4 tbsp. unsalted butter, divided
• Honey and sliced bananas, to serve
• Garnish: confectioners' sugar, roasted peanuts

Directions

1. In a medium bowl, stir together cream cheese and peanut butter until well combined. Spread about 1 1/2 tbsp. mixture onto each slice of toast. Top four toast slices with banana and remaining bread slices, spread side down.

2. In a large shallow bowl, whisk together eggs, milk, granulated sugar, vanilla and pie spice. Dip sandwiches, one at a time, in egg mixture. Let soak for about 10 seconds per side.

3. In a large nonstick skillet, melt 2 tbsp. butter over medium heat. Add two sandwiches; cook until golden brown, 3 to 4 minutes per side. Wipe skillet clean; repeat with remaining 2 tbsp. butter and remaining sandwiches. Serve with honey and banana. Garnish with confectioners’ sugar and peanuts.

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