I’ve always thought of myself as a pretty standard breakfast person… you know, a scrambled egg, toast, and orange juice sort of situation.  Simple. Satisfying.

But as morning turns into late morning and hunger persists, my breakfast cravings get a little more OUT THERE- aka, I start to crave everything in the pantry.  See: peanut butter, bacon, and bananas in a breakfast sandwich.  It’s bonkers. It’s totally over the top.  But listen… we’re going into the weekend and this seems like as good a time as any to get a little nutty with breakfast.  Would now be a good time to mention that if you don’t yet have my brunch book, Over Easy, now is an excellent moment to add that to your collection. Your future breakfast-hungry-self will be pleased, I promise. 

Here’s to a lazy, clearly decadent weekend!  xo 

Here’s what you’ll need:  

•  We’re making a custard to soak our french toast, so:  eggs, whole milk, heavy cream, brown sugar, ground cinnamon, salt, and vanilla  

•  Peanut butter, banana slices, and crisp bacon for the insides.

•  Brioche bread:  thick, soft, unsliced, like a dang pillow- but it’s bread. 

To make the custard, we’ll start by whisking together the eggs and whole milk.  

Heavy cream too because why not add a bit more richness.  Living!

Pure vanilla extract.  

Brown sugar, too!

Ground cinnamon and salt for spice and balance. 

Now let’s get at this BREAD!

I sliced a whole loaf of brioche into 6 thick slices.  Essentially each slice should be about the size of two regular slices of bread.  

Into the center of each bread slice we’ll slice a pocket.  A pocket with which to stuff all sorts of naughty things, starting with peanut butter.

Bananas!  Two slices, maybe three.  Get em in there. 

A piece of bacon, crispy cooked, sliced in half and gracefully shoved into this bonkers sandwich.  You can skip this part if you’re not vibing with bacon.  I understand.  Peanut butter and bananas are delicious on their own. 

Oh heeeey! 

Time for a custard bath. A quick and quality dip on each side.

Each sandwich is dipped, and I teetered them against each other while I heat up the skillet.  Cooked to golden and crisp on both sides.  A medium heat will get the insides tender and warm and keep the outsides golden brown and crisp. It’s a balance and you’ll feel it out.

Sprinkled with cinnamon sugar and eaten warm, like a big ol sticky sandwich!  You might also like a drizzle of maple syrup, a cup of black coffee and a very chill weekend afternoon nap. 

Take good care!  

Photos with my friend in French Toast, Jon Melendez.