Ingredients
16ozloaf french breadone or two days old
5cupscornflakes
¾cupmilkpreferrably whole or 2%
½cupbuttermilk
5largeeggs
½tspvanilla extract
1½tbspgranulated sugar
1½tbspflour
¼tspbaking powder
1pinchsalt
1½tspground cinnamon
¼tspground nutmeg
4mediumbananas firm but ripe, peeled, and sliced into¼-inch slices
3tbsppacked light-brown sugar
¼cupbutter salted, for griddle
Maple or buttermilk syrupfor serving, not included in nutrition estimate
Preparation
Heat an electric griddle to 350 degrees F. Slice french bread into 1 1/4-inch slice, then slice a deep pocket in the center of each slice, set aside.
Pour cornflakes into a mixing bowl and crush them, set aside. In a blender, combine milk, buttermilk, eggs, vanilla, granulated sugar, flour, baking powder, salt cinnamon, and nutmeg.
Puree mixture on low speed until well blended for about 10 seconds. Pour mixture into a baking dish. Add bananas to a mixing bowl, sprinkle with brown sugar and toss to evenly coat. Stuff bananas into pockets in french bread slices.
Dip one side of the stuffed french bread slice in milk and egg mixture then flip to the opposite side to absorb the mixture.
Transfer to the bowl of crushed cornflakes and coat one side evenly with cornflakes, then flip to the opposite side and coat the second side. Butter griddle and transfer prepared slice to the griddle.
Cook until golden brown on the bottom for about 2 to 3 minutes, then lift slice, butter griddle again, and flip to the opposite side and cook until golden brown.
Repeat the process with remaining slices. Serve warm with maple or buttermilk syrup.
