Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Tuesday, April 26, 2016

Elvis Stuffed French Toast

Elvis Stuffed French Toast
On most Sunday mornings my husband wakes up earlier than me and makes brunch, usually waffles.  But last week I volunteered. I didn’t want to attempt waffles, because Jeff is the expert.

We had some over ripe bananas and an inspiration: Elvis Stuffed French Toast.  Bananas, peanut butter, and bacon in homage to the King of Rock ‘n Roll’s favorite sandwich.

Servings:  6-8
Time:  Prep: 15 minutes, cooking: 10-12 minutes per slice
Hardware:  Measuring cups and spoons, a knife and a cutting board, a gallon Ziploc bag, a large shallow dish (I used a pie pan), a whisk, a heavy skillet (I used cast iron), a plate, scissors, spatula, paper towel


  • 4 bananas
  • ¼ cup peanut butter
  • 7 slices of crumbled bacon
  • Loaf challah bread
  • 3 large eggs
  • 1 cup whipping cream
  • ⅛ cup granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon zest
  • Salt
  • Butter
  • Powdered sugar, slices of banana, crumbles of bacon, and syrup for garnish

  1. Place three of the bananas in the plastic bag and smash them. Add the peanut butter and 6 slices of the crumbled bacon to the bag and massage until the bananas and peanut butter are completely mixed. Save the extra banana and slice of bacon for garnish. Set aside.
  2. Cut the bread into 2 inch slices.  Cut a slit into the bottom of each slice to create a pocket.  Be careful to not cut all the way through. Set aside.
  3. In the shallow bowl whisk together the eggs, cream, vanilla, cinnamon, zest, and a pinch of salt.
  4. Snip a corner from the plastic bag.  Pipe the filling into the bread pocket.  Only use 2 or so tablespoons-be careful to not over-stuff.
  5. Melt enough butter to cover the bottom of the pan over medium heat.
  6. Lay a stuffed slice of bread into egg mixture.  Allow it to soak for 30-40 seconds and then flip.  Soak the second side for another 30-40 seconds. Allow any excess to drip back into the batter and place the bread into the pre-heated pan.  Cook for 5- 6 minutes or until golden brown. Cook the other side.
  7. You can keep the French toast warm on the lowest setting in the oven until you have cooked the whole loaf.
  8. Wipe the pan in-between batches and add more butter to the pan as needed.
  9. To serve sprinkle the slice with powdered sugar and a few slices of banana and sprinkles of bacon.  Offer your guests syrup.  These things are so monstrously big that one slice should be enough for each person.


 Cut a slit in the bottom of each slice

 Creating a pocket

Pipe in the filling

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