4 oz. cream cheese, softened
1 c. powdered sugar
2/3 c. creamy peanut butter
2 tbsp. heavy cream
Pinch kosher salt
For the french toast:
4 thick slices brioche
1 c. milk
2 large eggs
1 tsp. pure vanilla extract
1 tbsp. butter
1 c. cinnamon sugar
1 banana sliced, for topping
Maple syrup, for topping
Make peanut butter filling: In a large bowl using a hand mixer, mix cream cheese until smooth. Add powdered sugar, peanut butter, heavy cream, and salt and mix until smooth. Place in a ziplock bag or piping bag and set aside. Cut a 2” wide slit into the bottom of each slice of brioche to create a deep pocket. Fill each pocket with peanut butter mixture. In a shallow dish, whisk together eggs, milk, and vanilla until combined. Working one slice at a time, dip bread until fully soaked, 45 seconds. In a large nonstick skillet over medium-low heat, melt butter. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat to cook all slices, adding more butter to pan if needed. Place cinnamon sugar on a large shallow plate and coat the cooked French toast in cinnamon sugar. Serve topped with bananas and a drizzle of maple syrup.