Granola-Peanut Butter French Toast

from a Pillsbury cookbook. It was submitted by Kendra Norris of Crossville, TN.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  cups  Reese's Puffs cereal
• 4  eggs
• 1⁄4 cup milk
• 1  teaspoon vanilla
• 12  tablespoons peanut butter
• 12  slices  sandwich bread
• 4  peanut butter granola bars, finely crushed (crunchy)
• 6  tablespoons marshmallow creme

Directions

1. Place cereal in gallon-size resealable food-storage plastic bag. With flat side of meat mallet or rolling pin, crush cereal until very fine, making 1 1/3 cups crumbs. Place on large plate; set aside.
2. In medium bowl, beat eggs, milk, and vanilla with wire whisk until well blended. Spread 2 tablespoons peanut butter on each of 6 slices of bread. Sprinkle each with about 2 tablespoons crushed granola bars.
3. Spread 1 tablespoon marshmallow creme on remaining 6 slices of bread. Top peanut butter-spread bread with marshmallow-spread bread, marshmallow side down, making 6 sandwiches.
4. Spray griddle or 12-inch skillet with cooking spray; heat to 350 degrees F. or over medium heat. Dip each side of each sandwich into egg mixture, then coat each side with cereal crumbs; place on hot griddle. Cook 2 to 4 minutes on each side or until golden brown. Serve warm; if desired, sere with maple or chocolate-flavored syrup.