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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
reese puff cereal	2	cups		319.3867	58.464	5.2587	8.584
egg	4			286.0	1.44	25.12	19.02
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
peanut butter	12	tablespoons		1130.88	41.4144	46.1952	95.8848
sandwich bread	12	slices		1305.6	215.5464	12.7704	43.656000000000006
peanut butter granola bar	4		crushed	-	-	-	-
marshmallow creme	6	tablespoons		59.625	15.2438	0.3375	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.