Bananas Foster French Toast


  • 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