Ingredients

for 6 portions

1 stale baguette
4 eggs
2/3 of a cup of heavy cream
Vanilla extract, 1 teaspoon
1 cinnamon stick
4 ounces of unsalted butter (60 g)
Brown sugar, 1 cup (220 g)
334 cups of peanut butter (80 g)
sliced bananas, one large

Information Regarding Nutrition

548 calories
32g of fat

58g of carbs

2g of fiber

30g of sugar

13g of protein.

Preparation

Turn the oven on to 375°F (190°C).
The baguette should be sliced into 1-inch (2 12 cm) pieces after being folded in half lengthwise on a cutting board.
Combine the eggs, cinnamon, vanilla, and 1/2 cup heavy cream in a bowl.
When the bread is thoroughly covered, add it to the egg mixture and whisk.
Over low heat, preheat a sizable cast-iron skillet. Add the remaining 1/2 cup of heavy cream, butter, and brown sugar. Combine with a whisk, then cook for about 3 minutes, or until bubbling.
For about 3 minutes, whisk in the peanut butter until completely combined and bubbling. Stir in the banana slices to coat.
Spread the bread mixture evenly over the sauce in the skillet.
30 minutes in the oven, or until golden and crispy.
After allowing the skillet to cool for about five minutes, cover it with a big plate. Flip the skillet upside-down while holding it with one hand over the plate to help the French toast and banana layer release. Slice, then dish.

Good luck