Recipe Background
This breakfast doesn't monkey around! Golden-brown French toast sandwiches are filled with tropical bananas, then dredged in crispy cornflakes and pecans for a distinct, sweet crunch. Drizzled with maple syrup, Monkey's French Toast is playful and mischievous, just like a monkey! Get ready to go bananas for this breakfast treat!
This breakfast doesn't monkey around! Golden-brown French toast sandwiches are filled with tropical bananas, then dredged in crispy cornflakes and pecans for a distinct, sweet crunch. Drizzled with maple syrup, Monkey's French Toast is playful and mischievous, just like a monkey! Get ready to go bananas for this breakfast treat!
Ingredients
- 2 cups cornflakes coarsely crushed
- 1 cup pecan halves chopped
- 8 slices challah bread
- 2 bananas peeled, halved and sliced vertically
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- nutmeg to taste
- 2 tablespoons unsalted butter
- maple syrup optional, to taste, for serving
Directions
- In a bowl, add the cornflakes and the pecans and toss to combine.
- On a plate, add 4 slices of the bread.
- Top each of the bread slices with an even amount of the sliced bananas.
- Add the remaining bread slices on top of the banana slices, creating 4 sandwiches.
- In a large bowl, add the eggs, the milk, the vanilla, the cinnamon, and the nutmeg and whisk to combine.
- Working with 1 sandwich at a time, dip the sandwiches into the egg mixture and then immediately dredge the sandwiches in the cornflake mixture.
- In a large skillet over medium-high heat, melt the butter.
- In batches, add the coated sandwiches to the melted butter and cook, flipping the sandwiches once, until they are evenly golden-brown and crispy, about 2-3 minutes per side.
- Repeat until all of the sandwiches are cooked.
- Serve immediately with the maple syrup.
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