Cornflake-Crusted French Toast With Bananas
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
59
Spice
48
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 tbsps
Unsalted Butter2 cup
Maple Syrup3 large
Egg1 cup
Whole Milk3 tbsps
Sugar3 cups
Cornflakes (crushed)Directions:
1
Preheat the oven to 375 degrees F
2
Combine 1 tablespoon butter, the bananas and maple syrup in a small saucepan and bring to a bare simmer over medium heat; keep warm
3
Whisk the eggs, milk and sugar in a shallow dish
4
Put the crushed cornflakes in another shallow dish
5
Soak the bread in the egg mixture, turning once, about 45 seconds
6
(Remove before the bread is soggy
7
) Let the excess egg mixture drip off, then dredge the bread in the cornflakes, pressing gently to help them adhere
8
Set aside on a plate
9
Melt 1 tablespoon butter in a large nonstick skillet over medium heat
10
Add half of the bread and cook until golden brown, about 3 minutes per side
11
Transfer to a baking sheet
12
Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread
13
Transfer to the oven and bake until cooked through, about 10 minutes
14
Top with the banana syrup
15
Photograph by Andrew Purcell