So what better day than Sunday for a breakfast of slightly sweet French toast with peanut buttery goodness? Meaning that first thing this morning, while sipping my freshly brewed coffee, I was in my French toast making zone. This was also perfect since I needed to use up some cinnamon raisin bagels.
This is a pretty simple recipe and can be altered in so many ways. I changed some things up from Chef Michael Smith's original recipe to work with what I had. My measurement aren't entirely exact either since, well, it's Sunday morning (aka the perfect time to just have fun with cooking & baking & experimenting with new things for your family to try).
1/2 cup of milk
1/2 tsp of cinnamon
1/2 Tbsp of vanilla
1/2 cup (or so) of oats
4 cinnamon raisin thin bagels (or whatever you have on hand)
Peanut butter (to fill in/spread on the bread)
1/2 Tbsp of oil
1/2 Tbsp of butter
-heat pan or griddle on medium heat
-whisk eggs, milk, cinnamon, vanilla together
-put oats in another dish
-divide bagels in half and spread peanut butter on each half, then put halves back together
-dip the PB sandwich in the milk & egg mix, then in the oats to completely cover the bread
-put oil in pan, then drop butter in the centre of it (apparently the oil will keep the butter from burning)
- place prepared "toast" on the pan and let each side brown for about 3 minutes
-enjoy your cinnamon raisin Peanut Butter French Toast with a little maple syrup, fruit & cottage cheese, or whatever works for you!