Rebecca Robinson from the Denison Dish shares her Rock 'N Roll French Toast recipe.
Rock 'N Roll French Toast:
1 loaf of Challa bread; sliced
1 package of bacon
2-3 bananas, thinly sliced
1/2 cup milk
2 tsp vanilla extract
1 cup plus 3 tablespoons brown sugar
4 teaspoons cayenne
2 tablespoons espresso
4 tsps cinnamon
Preheat oven to 350 and place a rack on top of cookie sheet. Spray with oil to prevent sticking. In a shallow dish or bowl, combine 1 cup of brown sugar, 2 tsps cayenne, 2 tablespoons espresso, and 2 tsps cinnamon. Place the bacon on top of the rack and bake for 15-20 minutes.
Meanwhile, combine the eggs, milk, vanilla, 3 tablespoons brown sugar, 2 teaspoons cayenne, and 2 teaspoons cinnamon in a bowl. Whisk to combine.
Lay out the slices of Challa bread and generously spread each slice with peanut butter. On half of the slices, spread out the slices of banana. On top of the bananas, lay 1-2 pieces of candied bacon. Place a slice of Challa bread on top to make a sandwich.
Heat a non stick skillet to medium high heat. Dip the sandwiches into the egg mixture and set into the pan. Cook until browned on one side and flip. Once done, slice in half and top with maple syrup!