Caramel and Peanut-Butter Drizzled Banana topped French Toast

Got my wisdom teeth out Monday, let myself recover for two days before totally overdoing it by jumping right back into the kitchen and making up a recipe of caramel and peanut-butter drizzled banana topped french toast. Now I'm lying on the couch, dizzy, lightheaded, but with a full belly. Sadly, some technical issues prevented this dish from being perfect. I wasn't really counting on the caramel hardening quite so much and so quickly (which is also bad for a person recovering from a wisdom teeth extraction to eat). I felt stupid, and a little let down, but it made for some good photos, and the flavor was yummy! Plus I've thought up a simpler, less sticky version which is below.

Caramel and Peanut Butter Drizzled Banana Topped French Toast

Ingredients:
1 lrg. egg
1/4 c. milk
2 T. Heavy Cream
Dash of Vanilla
2 slices of French Bread
1 Banana, sliced
Some jarred Caramel Sauce
1 T. Peanut Butter

Directions:
In a medium bowl, whisk together egg, milk, heavy cream, and vanilla. Butter a griddle pan and put over a medium heat. Once hot, soak each side of each piece of bread for a few seconds in the egg mixture. Put onto the griddle pan and cook a few minutes on each side (about three minutes). Meanwhile, in a tiny saucepan, melt the peanut butter over a medium-low heat, set aside. Once the egg in the bread is cooked all the way through, and the bread is lightly browned in color on the outside, remove from pan and plate. Top the french toast with the bananas. Using the directions on the caramel jar, heat the caramel until you can drizzle it. Drizzle the toast and bananas with the melted peanut butter and a few spoonfuls of the warm caramel sauce. Eat while hot. Serves 1.

Enjoy!