This French toast is delicious and easy to make, with the toast finishing in the oven, which makes it easy for everyone to eat at the same time. You don’t have to add the rum if you don’t want to. The original recipe I based this on called for maple syrup which you can certainly use but it is expensive for the initial purchase. Instead, I used plain old syrup. To keep my costs down I used a store brand corn flake. I priced this at $6.92 which included two slices of bacon per person and one sliced mango. Of course you can sub any fruit and if there are nut allergies, skip the almonds. It really does make a difference using Texas toast instead of regular sliced bread. I found it at Safeway for $2.00 a loaf.
CORNFLAKE-CRUSTED FRENCH TOAST WITH BANANA RUM SAUCE –
Active Time: 25 minutes
Total Time: 35 minutes
Serves: 4 for approx. $6.92
Ingredients:
- 3 tablespoons unsalted butter
- 2 bananas, thinly sliced
- 2/3 cup pancake syrup
- 1 tablespoon dark rum
- 3 large eggs
- 1 cup milk
- 3 tablespoons sugar
- 3 cups cornflakes, crushed
- 4 slices Texas toast, halved on the diagonal
- 1/4 cup toasted almonds, chopped coarsely
- 1 tablespoon confection sugar
Directions:
Preheat the oven to 375 degrees. Combine 1 tablespoon butter, the bananas, maple syrup, and rum in a small saucepan and bring to a bare simmer over medium heat; keep warm.
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.
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. Sprinkle with toasted pecans and dust with confection sugar if desired. Serve with fruit and bacon or sausage to round out the meal.