Our Christmas Tradition Breakfast

Peanut Butter and Banana Stuffed French Toast

6 slices white or wheat bread
1 to 2 ripe bananas
3 T. creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 T. vanilla
1 T. dark rum, or imitation rum flavoring if you're home wet bar is a little lacking
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Dash salt
Powdered sugar, for topping
Maple syrup, for topping

Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread (you will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it (these are the tops). Place honey drizzled pieces of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.

In a shallow medium sized bowl, gently whip by hand the eggs, cream, vanilla, rum, cinnamon, nutmeg and salt.

Heat skillet to medium heat, around 350-375, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into batter and place on skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Top with powdered sugar, butter and maple syrup.