Elvis French Toast (d, E, G, P) 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
Bread
Method
Prepare the Stuffing
- 1
Make Candied Bananas
In a skillet over medium heat, combine sliced bananas and brown sugar. Cook until the bananas are caramelized, about 3-5 minutes. Remove from heat and set aside.
- 2
Mix Peanut Butter
In a bowl, whip the peanut butter until smooth and creamy. Set aside.
Cook the Pork Belly
- 3
Prepare the Pork
In a skillet over medium-high heat, cook thick-cut pork belly until crispy, about 5-7 minutes per side. Season with black pepper. Remove from heat and chop into bite-sized pieces.
Make the French Toast
- 4
Whisk the Batter
In a large bowl, whisk together eggs, milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- 5
Stuff the Bread
Spread a generous amount of whipped peanut butter on one side of a slice of bread, then top with caramelized bananas and chopped pork belly. Place another slice of bread on top to form a sandwich.
- 6
Serve
- 7
Drizzle with Syrup
Once cooked, remove the French toast from the skillet and place on a plate. Drizzle with maple syrup before serving.