Ingredients

• 1 Loaf of Challah Bread
• 2 cups Cornflakes, crushed
• 2 Large Eggs
• 4 tablespoons Unsalted Butter
• 1 tablespoon Vanilla
• ¼ cup Sugar
• 1 ½ cups Milk 
• ⅔ cup Flour
• ¼ teaspoon Salt
  

Ingredients for Banana Syrup

• 3 Bananas, sliced in half lengthwise
• 4 tablespoons Unsalted Butter, divided
• 1 cup Light Brown Sugar
• 1 tablespoon Light Karo Syrup
• 1 ¼ cup Water
• 1 teaspoon Vanilla Extract

Directions for French Toast

1. Slice the bread; in cake pan, whisk together eggs, butter, vanilla, sugar and milk
2. Add flour and salt; whisk again
3. Place whatever amount of bread fits into the pan and soak for 5 minutes; flip and repeat
4. Heat a griddle over medium heat and butter the pan
5. Place the cornflakes in a dish and dip the bread into the cornflakes; put the coated bread on heated griddle; cook for a few minutes on each side until golden; remove from griddle and place on a plate lined with aluminum foil; place in oven heated to 200F to keep warm; repeat these steps with remaining bread slices

Directions for Syrup

1. In a skillet, heat 2 tablespoons of butter over medium heat
2. Place the bananas with cut side down on the pan; cook until golden; flip and cook one more minute then remove to plate
3. Add the remaining butter, brown sugar, and corn syrup; whisk together; slowly add the water while whisking and turn the heat to medium
4. Allow to simmer until the liquid begins to reduce
5. Add the vanilla and bananas then serve