This has to be one of my absolute favorite "foodie moments" so far: Whole Grain Waffle Peanut Butter Cream Cheese & Banana Stuffed French Toast. Yeah, say that three times fast.
First and foremost, I still tried to make this on the healthier side! Not only did I use whole grain waffles, but I used soy milk, egg whites, organic peanut butter, and low fat cream cheese. Obviously, you don't have to go as health-freak as I did, but hey - the option is there.
Topped off with lite syrup and powdered sugar (and more bananas)...I couldn't ask for a better breakfast. Here's a run down of how I made it: In a bowl, I used a butter knife to mix equal parts peanut butter and cream cheese. The amount is up to you; I used about 1 tablespoon for each. In a bowl, I whisked together some soy milk and one egg white. I usually eyeball the milk for French toast, but I'd recommend using the amount you usually do! I also added some cinnamon and a teaspoon of vanilla.
I toasted two whole grain waffles, then soaked them in the batter. Don't soak them for too long, or they'll get soggy real fast. After tossing them on a buttered griddle (I used olive oil spread), I sandwiched the peanut butter cream cheese + banana slices in between the waffles. I continued to cook the stuffed French toast, flipping every so often.
Yes, it was delicious. And yes, my stomach is grumbling as I type this.