It’s been raining for days. Seriously, days. All this week we’ve seen clouds up leading up to what is expected to be a sunny weekend. If I lived closer to the beach, I’d be worried. But instead of worrying, I’d much rather cook, be it breakfast for dinner. But really, who is going to ridicule me for having brinner (that’s code for breakfast for dinner) if I make French toast? Something I haven’t had in a really long time. Frankly, I’m not much for maple syrup, so I mostly steer clear from pancakes, waffles, and anything that might be covered in maple syrup. Shocker! I know. Being as I was raised in Vermont within smelling distance of the farms. I will eat it, just not in high volume. So having some maple syrup on hand, a craving for bananas and peanut butter, and a kitchen that was calling for breakfast past 6 p.m., I made an executive decision. I was making stuffed French toast. Peanut butter and banana stuffed French toast to be exact. After wrangling the pan down from our hanging rack, this is how it went down: Gather (for a single serving): 1 tablespoon of butter 2 slices […]