This Valentine’s Day serve up a brunch that is both decadent and delicious! Celebrate together how far you’ve come and how many adventures you have to look forward to. Spend some time preparing this gluten-free meal together and pair with it the perfect pairing with a glass of gluten-free Fuzion wine. You’ll not only make wonderful memories together in the kitchen but also revel in great taste!
I’ve teamed up with award-winning nutritionist Abby Langer for this fabulous recipe that features Promise Gluten free soft white loaf bread in peanut butter and banana stuffed French Toast brunch recipe perfectly paired with gluten-free Fuzion wines from Argentina.
Gluten-Free Peanut Butter & Banana Stuffed French Toast Recipe
RECIPE PREPARED BY ABBY LANGER
- 8 slices Promise Gluten Free Soft White Loaf
- 8 large eggs
- 1/2 cup milk or cream
- 2 teaspoons vanilla extract
- 2 ripe bananas, peeled and cut into slices
- 1/2 cup peanut butter, plus more to taste
- Butter for frying
- In a large bowl, whisk together the eggs, milk or cream, and vanilla.
- Soak bread in egg mixture briefly (soaking too long will make the bread brittle).
- Heat a large skillet on medium heat and melt butter in the pan.
- Fry each slice of bread, flipping once, until both sides are golden.
- Lay one slice of bread on each plate, slather with peanut butter, and layer the banana slices on top. Top with a second slice of bread and more banana slices.
- Serve with maple syrup.
FUZION WINE PAIRINGS
Fuzion wines from Argentina are meant to be fun, fresh, and fabulous! These two white wines are the ideal companion to your brunch festivities and celebrations. Super Wine Girl approved these wines are based with the Chardonnay grape which will add elegance and depth to the pairing with French toast. These wines are gluten-free and the Fuzion organic Chardonnay is also vegan. The chardonnay grape in this wine compliments the peanut butter and banana in both the aromas and on the final palate taste profile. So put on your apron, pour a glass, and get started!
Abby Langer has been a Registered Dietitian since 1999. Educated at Dalhousie University in Halifax, Nova Scotia and Loyola University in Chicago, Abby has worked extensively both in clinical nutrition, and nutrition media and consulting. She has won awards for her teaching and has served for three years on her regulatory college’s council. Abby is passionate about all aspects of nutrition, from physiology to teaching to cooking. Her approach to nutrition is permissive and relaxed, and she is a true believer in living your best life without dieting. Abby’s counselling and writings focus on body respect and intuitive-style eating. She has written in depth about debunking fad diets and nutrition myths.