Step 1

Preheat your oven to 325 Fahrenheit (160 Celsius).

Step 2

In a mixing bowl or stand mixer sift in the flour, baking powder, sugar, and salt. Mix together. If using a stand mixer keep the hook attachment on the slowest speed.

Step 3

Slowly pour in the milk, then add the peanut butter. When it is all combined pour the dough into an oiled baking dish, or on a floured counter top if you want to shape it into a ball.

Step 4

Place the baking vessel into the oven for about 55 minutes. The crust should be hard but crumble easily, and the inside should be soft and bread like.

Step 5

I like to rest the bread overnight because it gets a little easier to work with. Mainly because the crust isn't so crackly and the inside absorbs more liquid. Take the bread and cut off two real thick slices (about 1.5-2 inches thick).

Step 6

In a dish mix together the eggs, milk, cinnamon sugar, and vanilla extract.

Step 7

Lay down the bread slices into the liquid. Let soak for 30 minutes, then flip and let soak another 30.

Step 8

In a skillet add a dab of butter on medium high heat. Once the butter is melted lower the heat to medium low and carefully lay down the two bread slices. Cook for 2 minutes each side.

Step 9

While the french toast is frying add the chocolate hazelnut spread (like Nutella) into a small bowl with the cream. Microwave for 30 seconds, then stir it together. Slice the banana.

Step 10

Plate the peanut butter bread french toast with some sliced bananas, drizzle of the chocolate hazelnut sauce, and a dusting of cinnamon sugar. Enjoy!