6 slices buttermilk bread, Italian bread or Challah
6 tbl creamy organic peanut butter at room temperature
2 bananas cut into 1/2 " slices
1/4 cup milk
1 tbl orange juice
1 tsp vanilla extract
1 tsp chinese five spice
Pinch of salt
2 Tbl unsalted butter
Maple Syrup and powder sugar to serve.
For the Candied Bacon: Preheat oven to 300 degrees. Fry up bacon slices in a medium saute pan over medium high heat until just crispy. Remove bacon slices to a paper towel to drain bacon grease. Leave bacon grease in the pan and add butter, sugar, salt, pepper flakes, Chinese five spice and vanilla. Melt all the ingredients together until the caramel becomes bubbly. Toss crispy bacon in the candy mixture and transfer to a baking sheet. Place in the oven for approx. 3-5 mins or until the bacon is crisp and the candy mixture is hardened onto the bacon. Remove from the oven and set aside until you are ready to serve.
For the Elvis Toast: Spread 1/2 tbl peanut butter on each slice of bread. Top 3 of the slices of bread with approx. 8 banana slices. Cover with the other piece of bread. In a separate bowl, whisk together the eggs, milk, orange juice, vanilla, Chinese five spice and salt. Place the butter in a large saute pan over medium high heat and melt. Once the butter has stopped sizzling, quickly dip the toasts into the egg batter on both sides and add to the pan. (Note: Don't soak for too long or the toasts will become soggy and fall apart). Fry the toasts in the butter for approx. 2-3 mins per side or until golden brown.Remove the toasts and cut in half diagnonally. Serve 3 halves per person topped with maple syrup, powdered sugar and 3 slices of the candied bacon. Enjoy!