This post was compensated as part of a partnership with Foodiechats and the Georgia Peanut Commission. All opinions are my own.
Fluffy challah gets a glorious upgrade in this decadent breakfast: peanut-studded, peanut-buttered, banana-topped, and finished with crispy bacon. This Elvis-Style Challah French Toast is simple to make and impressive enough for weekend brunch or breakfast-for-dinner.
Breakfast for dinner has always felt like a treat. Now that I have a child, it’s fun to surprise him with playful meals like this Elvis-inspired French toast. When Foodiechats and the Georgia Peanut Commission asked me to create a recipe using Elmhurst vanilla bean peanut protein shakes, I wanted something special that highlighted peanuts and peanut butter.
The peanut-butter-banana-bacon combo makes me think of Elvis Presley, whose favorite sandwich inspired this sweet-and-salty riff on classic challah French toast. If you love that combination, you’ll adore these flavors layered on pillowy challah.
If you want to go one step further, make your own peanut butter. It’s just roasted peanuts blended until creamy, and the fresh flavor elevates the whole dish.
I grew up with French toast made from plain sandwich bread. Years ago my husband introduced me to challah for French toast and I never went back. Challah is an eggy, fluffy braided bread that soaks up custard without falling apart, making it ideal for French toast and bread pudding.
For this version I skipped milk and vanilla extract and whisked the vanilla-bean peanut protein shake with eggs and cinnamon for the batter. The custard is just three ingredients, which makes it remarkably easy. Even without the toppings, the shake-enriched batter yields excellent challah French toast—then add bananas, bacon, and peanuts to make it truly over-the-top.
Whisk the batter, then briefly soak each slice of challah—pressing each side into the mixture about 5 seconds—so it absorbs enough without becoming soggy. Let excess drip off, then cook on a preheated griddle lightly coated with oil and butter. Be patient: challah can take a bit longer to brown, often about 5 minutes per side, but the golden crust is worth it.
I like to keep finished slices warm while I cook the rest: place a rack on a baking sheet and set it in a low oven (~150–200°F) or on the “keep warm” setting. This prevents the bread from getting soggy and lets you serve everything hot and crisp.
You can use a stovetop griddle, cast-iron skillet, or nonstick pan—any of these will work. If you have a griddler or a cast-iron grill pan, they’re great for even browning.
Top the French toast with a dusting of powdered sugar, sliced bananas, pieces of crispy thick-cut bacon, and a sprinkle of coarsely chopped salted peanuts. Finish with a generous drizzle of pure maple syrup and a swipe of creamy peanut butter—homemade or store-bought.
This version is indulgent and wildly tasty—my family loved it. If you make it, please leave a comment and rating to share how it turned out.
Looking for more breakfast and brunch favorites? Try other highly rated recipes for inspiration and weekend menus.
Recipe for Elvis-Style Challah French Toast
If you try this recipe, please come back and leave a star rating and a comment—I’d love to hear what you think!
📖 Recipe
Elvis-Style Challah French Toast
Big Flavors from a Tiny Kitchen – Ashley Covelli
Pin Recipe
Ingredients
- 4 large eggs
- ⅔ cup Elmhurst vanilla bean peanut protein shake
- ¼ teaspoon ground cinnamon
- Unsalted butter and cooking spray or oil for the griddle
- 1 15-ounce loaf challah, sliced into 1-inch pieces
- Powdered sugar, optional but recommended
- 2–3 bananas, sliced
- 4–5 slices cooked bacon
- ¼ cup coarsely chopped peanuts
- Peanut butter (homemade or store-bought)
- Pure maple syrup, for drizzling
Instructions
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Preheat a griddle to medium-high (about 375°F). In a large bowl, whisk together the eggs, peanut protein shake, and ground cinnamon until combined.
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Lightly coat the hot griddle with oil and melt a little butter. Submerge each slice of challah in the egg mixture, pressing each side for about 5 seconds and letting excess drip back into the bowl. Place slices on the griddle and cook until golden brown, about 5 minutes per side, flipping as needed.
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To serve, arrange French toast on a platter. Dust with powdered sugar, top with banana slices, crispy bacon pieces, and chopped peanuts. Drizzle with peanut butter and maple syrup, then enjoy.
Notes
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