Banana Stuffed French Toast

Ingredients

• 1 loaf french bread
• 5 cups cornflakes
• 3/4 cup milk
• 1/2 cup buttermilk
• 5 large eggs
• 1/2 tsp vanilla extract
• 1 1/2 Tbsp granulated sugar
• 1 1/2 Tbsp flour
• 1/4 tsp baking powder
• 1 pinch salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 firm but ripe medium bananas, peeled and sliced into 1/4-inch slices
• 3 Tbsp packed light-brown sugar
• 1/4 cup salted butter, for griddle
• Maple or buttermilk syrup, for serving

Directions

1. Warm an electric griddle to 350 degrees. Cut the french bread into 1 1/4-inch slices, then make a deep pocket through the center of each piece, stopping just before you reach the other side and keeping the cut close to both edges. Set the bread aside.
2. Put the cornflakes in a mixing bowl and crush them into small, pebble-like bits, then set that bowl aside. In a blender, add the milk, buttermilk, eggs, vanilla, granulated sugar, flour, baking powder, salt, cinnamon and nutmeg. Blend on low until everything is smooth and combined, about 10 seconds. Pour the custard into a baking dish.
3. Place the bananas in a mixing bowl, scatter the brown sugar over them and toss until the slices are coated. Tuck the bananas into the pockets you cut in the french bread.
4. Dip 1 side of a stuffed bread slice into the milk and egg mixture, letting it sit briefly before you gently press out the extra, and keep the banana-filled middle from being submerged. Turn it over and let the other side take in the custard too.
5. Move the slice to the bowl of crushed cornflakes and cover 1 side evenly, then turn it over and coat the 2nd side. Butter the griddle, then place the prepared slice on it. Cook until the underside is browned, about 2 – 3 minutes. Lift the slice, butter the griddle again, turn the toast over and cook until the other side is browned.
6. Repeat the same dipping, coating and cooking with the remaining slices. Serve warm with maple or buttermilk syrup, and if you choose buttermilk syrup, whipped cream is lovely too.