Cornflake-Crusted French Toast with Bananas

It is my boyfriend’s birthday this week so I decided to make him a special breakfast while we were up at the cabin.  We had been looking through Food Network Magazine a couple weeks ago and stumbled upon a whole section of different French toast recipes.  They all looked amazing but he decided he wanted Cornflake-Crusted French Toast with Bananas.  I used thick cut pieces of French Bread (from Albertson’s) so that I didn’t have to buy a whole loaf of bread just for French toast.  The Cornflake-Crusted French Toast was delicious!  I served it with turkey bacon. 

Cornflake-Crusted French Toast with Bananas 

Ingredients

3 tablespoons unsalted butter
2 bananas, thinly sliced
2/3 cup maple syrup
3 large eggs
1 cup whole milk
3 tablespoons sugar
3 cups cornflakes, crushed
4 slices Texas toast, halved on the diagonal

Instructions  

1. Preheat the oven to 375 degrees F. Combine 1 tablespoon butter, the bananas and maple syrup in a small saucepan and bring to a bare simmer over medium heat; keep warm.

2. Whisk the eggs, milk and sugar in a shallow dish. Put the crushed cornflakes in another shallow dish. Soak the bread in the egg mixture, turning once, about 45 seconds. (Remove before the bread is soggy.) Let the excess egg mixture drip off, then dredge the bread in the cornflakes, pressing gently to help them adhere. Set aside on a plate.

3. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the bread and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet. Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread. Transfer to the oven and bake until cooked through, about 10 minutes. Top with the banana syrup.