Peanut Butter French Toast

I am a huge fan of breakfast food, and I'm not talking about cereal here, people. There are only about three cereals I will actually eat.  Pancakes, waffles, bacon, french toast, sausage, and crepes, are all awesome in my book. The problem is that I tend to not really be a morning person. Okay, let's rephrase that. I'm really, really not a morning person. Because of this fact, my breakfast food love is often ignored, and I eat toast or one of those three acceptable cereals in morning. Every once in a awhile, I decide to satisfy my breakfast food cravings with breakfast for dinner. My most recent breakfast for dinner creation was this french toast.

Ingredients:

For the French Toast:
10-12 slices of the bread of your choice
3 large eggs
1 container (5.3 oz) plain nonfat greek yogurt (vanilla could also be used if you want added sweetness)
1/3 cup peanut butter

For the Peanut Butter "Syrup":
1/3 cup peanut butter
1/3 cup milk
1/3 cup brown sugar
2/3 cup powdered sugar

Take the eggs, yogurt, and 1/3 cup of peanut butter...

An ingredient picture! That's a first.

...and blend them together in a blender (crack the eggs first..I hope I really don't have to remind people of that).

Blending.

Pour your mixture into a semi-flat bowl and prepare to make your french toast. This mixture is going to be thicker than your average french toast coating, so if it seems thick, don't be too alarmed. I should, however, note that I used natural peanut butter, and it tends to be a bit thinner than the original stuff when at room temperature. If you use regular peanut butter, you might want to add a tablespoon or two of milk to your mix.

Ready to dip

To create your french toast, heat a skillet to a little over medium heat (not quite medium high), and spray with cooking spray. Dip both sides of a piece of bread into your egg mixture. Since the mixture is so thick, you are are going to want to scrap some of the excess goop off of the bread.

Scraping off the excess egg mixture.

Place your coated bread into your heated skillet and cook about 1 minute per side. The bread will seem like it is going to stick pretty bad, but once it cooks enough, it will come off pretty easily. Look for golden brown sections before flipping, if you have a few of them, it's flip time.

Cooking in the skillet.

A little warning, this process can get a bit messy, especially if you keep too much of the egg mixture on the bread. This will cause little crusts to form and fall off, so be careful.

Once your french toast is all prepared, it is time to make the syrup. Sure, you could serve with regular syrup, but you won't get the complete peanut butter experience. To make the syrup, combine all of the syrup ingredients in a small sauce pan. Heat over medium heat until the sugar granules have all dissolved and the mixture starts to get a little bubbly.

Prepared syrup.

Drizzle warm syrup over the french toast, sprinkle with powered sugar, if desired, and enjoy.

Ready to eat.

While we were eating, Daniel suggested another serving preparation. For Pb&J french toast, serve with a little bit of jam or jelly instead of(or in addition to)the peanut butter syrup.

Alternative way to eat.

I will be making this french toast again and again(or at least occasionally when I have breakfast for dinner), because I really thought it was delicious, and I hope you do too.

P.S. Did anyone notice that this was not made in my kitchen? The granite counter tops. The gas stove. The vast amounts of space. I wish it were mine, but we are just crashing at the in-laws while they cruise it up. Also, today is my birthday! Saturday is Daniel's birthday! Does this mean birthday treats are forthcoming? Yes, yes it does.