Cut a horizontal pocket in each bread slice using a sharp serrated knife, coming close to the edges but leaving the crusts intact. Be careful not to cut holes in the bread.
Mash the banana in a small bowl using a fork, and then fold in the strawberries and peanut butter. Stuff each piece of bread with the banana/strawberry mixture using a spoon without letting the stuffing overflow the pocket.
Lightly beat together the egg whites and whole egg in a shallow bowl and whisk in the milk, sugar, cinnamon and salt. Dip the stuffed bread slices into the egg mixture and let soak, turning occasionally, until the liquid is absorbed, about 10 minutes.
Melt the butter in a large cast-iron or nonstick skillet over medium heat. Toast the bread in the hot pan until cooked through, about 3 minutes per side. Serve topped with warm honey, pure maple syrup or jam.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Royal Oak Peanuts