Cornflake Crunch French Toast

It’s all about putting a modern twist on a timeless classic. This crusted French toast, with honey banana syrup, will become your favourite breakfast after first bite.



3 tbsp unsalted butter
2 bananas, thinly sliced
2/3 cup honey
3 large eggs
1 cup full cream milk
3 tbsp sugar
3 cups cornflakes, crushed
4 slices toast, halved
1. Preheat the oven to 180°C.
 2. Combine 1 tablespoon butter, the bananas and honey in a small saucepan and bring to a bare simmer over medium heat.
3. Whisk the eggs, milk and sugar in a shallow dish. Put the crushed cornflakes in another shallow dish. 4. Soak the bread in the egg mixture, turning once, about 45 seconds. Let the excess egg mixture drip off, then dredge the bread in the cornflakes, pressing gently to help them stick. Set aside on a plate.
5. Melt 1 tablespoon butter in a large non-stick skillet over medium heat. Place two slices of  bread and cook until golden brown on each side, about 3 minutes per side. Transfer to a baking sheet. Add the remaining 1 tablespoon butter to the skillet and repeat with the last two slices of bread.
6. Transfer to the oven and bake until cooked through, about 10 minutes. Top with the banana honey mixture.
Recipe adapted from the Food Network.

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