Granola-Peanut Butter French Toast

For Miranda's birthday, she requested this recipe. It is from the Pillsbury Bake-Off Winners cookbook.

2 c. Reese's Puffs cereal

4 eggs

1/4 c. milk

1 t. vanilla

12 T. creamy peanut butter

12 slices white or wheat sandwich bread or slightly firm bread (I used Great Harvest White)

4 peanut butter crunchy granola bars (2 pouches from 8.9 oz. box), finely crushed (3/4 cup)

6 T. marshmallow creme

1. Place cereal in a gallon-size resealable food-storage plastic bag. With a rolling pin, crush cereal until very fine, making 1-1/3 c. crumbs. Place on a large plate; set aside.

2. In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Spread 2 T. peanut butter on each of 6 slices of bread. Sprinkle each with a heaping T. of crushed granola bars (the recipe calls for 2 T. of granola on each slice--I only put 1 T.).

3. Spread 1 (heaping) T. marshmallow creme on each of remaining 6 slices of bread. Top peanut-butter spread bread with marshmellow-spread bread, marshmellow side down, making 6 sandwiches.

4. Spray griddle or 12-inch skillet with cooking spray; heat to 350 degrees or 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, serve with maple or chocolate flavored syrup (my kids chose both).

Makes 6 servings (however, my kids could each barely each half of their sandwiches).

Really yummy! :)