Pat: French toast is one of my greatest loves. I like mine made with thick slices of white bread and a rich egg-and-milk batter with a kiss of cinnamon, and topped with lots of maple syrup. I also love to have a couple of over-easy eggs alongside. Gina is always saying to me, “Why you gotta fry eggs? There are eggs in the batter!” Gina: I’m not sure if the French were the ones who made this toast famous, but I’m sure they would love what I’ve done to it: turned it into a sandwich! Everyone knows two pieces of French toast are better than one, and the only thing better than two pieces of French toast is two pieces with something sweet sandwiched in between! How about bananas? Then you take the whole thing and cook it on a panini press. The hot grill makes for an irresistibly crispy version of a morning classic, and it creates grooves that collect plenty of butter and maple syrup. You love peanut butter? Consider making a peanut-butter-banana French-toast sandwich. (Peanut butter was my protein staple during both my pregnancies.) The possibilities, girl, are endless. Bread that is a day or two old works best for this recipe, because it holds up better on the grill.
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