Elvis French Toast Recipe
Stuffed with whipped peanut butter, candied bananas and thick-cut pork belly, maple syrup.
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Ingredients
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French Toast Batter
Stuffing
Pork Belly
Topping
Method
Preparing the Pork Belly
- 1
Cook the Pork Belly
Season the thick-cut pork belly with salt and black pepper. In a skillet over medium heat, cook the pork belly until crispy and golden brown on both sides, about 5-7 minutes. Remove from heat and set aside.
Making the Stuffing
- 2
Prepare the Candied Bananas
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced ripe bananas and sprinkle with brown sugar. Cook for about 2-3 minutes until the bananas are caramelized. Remove from heat and let cool slightly.
- 3
Mix the Peanut Butter
In a bowl, stir the peanut butter until smooth and creamy. You can add a pinch of salt if desired.
Making the French Toast
- 4
Prepare the Batter
In a large bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined.
- 5
Assemble the French Toast
Spread peanut butter on one side of each slice of bread. On half of the slices, add the candied bananas and a piece of cooked pork belly. Top with another slice of bread, peanut butter side down.
- 6
Serving
- 7
Serve with Maple Syrup
Serve the Elvis French Toast warm, drizzled with maple syrup. Enjoy!