There are 2 kinds of people in this world: Those who love mixing sweet and savory, and those who think it’s absolutely blasphemous to do so. I certainly belong to the former. Chocolate and cheese, pulled-pork and maple syrup, honey and chilli, bacon and waffles… you name it!

Today, we’re making Peanut Butter and Bacon… and Bananas! It may sound like an odd combination but I swear, peanut butter goes well with anything! …Or rather, bacon goes with anything?

Of course, we’ll take it up a notch by “french-toasting” our PB&B&B. Because…. why not?

PB&B&B French Toast

Slightly modified from Domesticate Me. Thank you Serena! 
Please refer to her page for more detailed step-by-step pictures. :)

• 8 ounces bacon (8-10 pieces)
• Creamy peanut butter
• 8 slices white bread
• 4 large eggs
• 1 cup milk
• 1 teaspoon pure vanilla extract
• ¾ teaspoon ground cinnamon
• 3 tablespoons unsalted butter
• Maple syrup for serving (optional)

• 3 large bananas
• 3 tablespoons unsalted butter
• 3 tablespoons brown sugar
• 1½ tablespoons bourbon

1. Cook the bacon in a cold cast-iron or large skillet over medium-low heat for about 8 minutes or until the bacon is very crisp. Drain it on paper towels. I find this gives me very crispy bacon!
2. If you’re great at multi-tasking, go ahead and caramelize your bananas at the same time. Slice them into ½-inch discs. Melt 3 tablespoons of butter then stir in the brown sugar to combine and then add the bananas to the pan. Cook for a minute, and add the bourbon when the bananas are softened. Cook for another 30 seconds until the caramel thickens slightly. Remove from the heat and set aside.
3. Spread room temperature peanut butter on one side of each slice of bread, and sandwich your crispy bacon in between.
4. In a bowl, whisk together the eggs, milk, vanilla extract, cinnamon and salt.
5. Soak your sandwiches in the eggs-milk mixture for a minute on each side. Be gentle as they are very soft at this stage.
6. Heat 1½ tablespoons butter in a large skillet or saucepan over medium heat. When melted, add the soaked sandwiches to the pan, and cook for about 3 minutes on each side until golden brown. Remove from the pan. Repeat the soaking and cooking process with the second two sandwiches and remaining 1½ tablespoons of butter.
7. Microwave your caramelized bananas for about 20 seconds.
8. Slice your French toast in half diagonally and serve topped with caramelized bananas and some excess bacon. Serve with maple syrup.