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Cornflake Crusted French Toast

Featured in the Honolulu Star-Advertiser on April 1, 2015.

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Ingredients:

Cornflake Crusted French Toast

  • 3 large local eggs
  • 1 cup half-and-half
  • 3 tablespoon sugar
  • 1 tablespoons cinnamon
  • 1/2 teaspoon vanilla
  • 3 cup cornflakes; crushed slightly
  • 1 cup sliced almonds; chopped
  • 5 tablespoons butter; divided
  • 8 slices sweet bread, 1-inch thick
  • 2 bananas; sliced on a diagonal
  • 1 cup pure maple syrup
  • Zest of 1/2 Meyer lemon
  • Pinch of salt
  • Powdered sugar

Directions:

  1. Preheat oven to 375°F.
  2. Whisk together eggs, half-and-half, sugar, cinnamon and vanilla.
  3. In a shallow dish, mix together cornflakes and almonds.
  4. In a large sauté pan, melt 1 tablespoon butter over medium heat.
  5. Dip 2 slices of bread into egg mixture coating both sides, then place each piece into cornflake mixture, pressing down gently and coating both sides.
  6. Place in sauté pan and brown for about 3 minutes per side.
  7. Transfer to plate and repeat for remaining slices.
  8. Bake coated bread for about 10 minutes to finish cooking and crisping.
  9. Melt remaining tablespoon of butter in a sauté pan over medium heat; add bananas and caramelize until golden brown.
  10. Flip and cook for another 30 seconds; add maple syrup, lemon zest, and salt.
  11. Reduce heat to low; continue to simmer until syrup is heated through.
  12. To serve, cut each piece of bread diagonally, top with banana syrup and powdered sugar.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
500 calories, 19 g fat, 7 g saturated fat, 100 mg cholesterol, 400 mg sodium, 75 g carbohydrate, 4 g fiber, 41 g sugar, 12 g protein

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