French toast is a "Saturday morning delicacy" and today's recipe is certainly not your humdrum version. It comes from THE NASHVILLE CHEF'S TABLE cookbook and is served at Puckett's. We have eaten at the Pucketts in Leiper's Fork (my favorite) and the Pucketts in Franklin and were not disappointed at either location.
PUCKETT'S KING'S FRENCH TOAST
**after you read the recipe you'll know which "king" it refers to.
4 eggs
1 c. heavy cream
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. peanut butter
8 slices sourdough or egg bread/challah
4 bananas
1/4 c. butter
Powdered sugar, to sprinkle
Beat eggs in a mixing bowl. Whisk in heavy cream, cinnamon, and nutmeg.
Spread peanut butter across bread. Cut bananas in half and again lengthwise. Place bananas across 4 of the slices of bread, then top with the rest of the bread to make 4 sandwiches.
Dip the entire sandwich into egg and heavy cream mixture.
Butter a griddle pan or skillet on medium heat. Place sandwich onto the buttered surface. Once the sandwich begins to crisp, flip. Brown both sides to desired crispness.
Cut sandwich in half and sprinkle with powdered sugar.
BTW don't even think about the calorie count!
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