About a year ago, my husband and I (along with our then 4-month-old daughter) took a trip to Asheville, NC. I was there on business, and we thought it'd be the perfect time for our first big trip and flight with our daughter. I won't go into details, but we've yet to fly with her since. Thanks, Pinterest, but your traveling tips failed.
One morning, my husband was hunkered down in our room tending to our daughter while I was in a meeting. He ordered French toast for breakfast and it made such an impact on him, he couldn't wait to tell me about. It wasn't ordinary French toast; he told me it was crusted with Corn Flakes. Corn Flakes? I've never heard of such a thing. So, I took to the internet, and behold, it is a thing.
Flash forward a year, and I decided to try it out for him. I found a recipe to get me started, and here's what I ended up with:
3 large eggs
1 cup whole milk
3 Tbs. sugar
1 tsp. vanilla
3 cups Corn Flakes, crushed
4 slices bread
Oil or butter, for frying
2/3 cup maple syrup
3 Tbs. butter
2 bananas, sliced
Preheat oven to 375°F. Place a wire cooling rack on top of a cookie sheet.
Place Corn Flakes in a plastic bag and crush with a rolling pin. Or, for you fancy people, you can do this in a food processor.
Whisk together eggs, milk, sugar and vanilla in a pie pan. Place crushed Corn Flakes in a second pie pan.
Heat a small amount of oil or butter in a skillet over medium-high heat. Place one piece of bread in the egg mixture. Soak for 60 seconds and flip. Soak for another 60 seconds. Dredge the bread in the Corn Flakes, pressing gently to help them adhere. Add the bread to the skillet and cook until golden brown, about 3 minutes each side. Remove and place on the cooling rack and cookie sheet.
Repeat with the remaining bread. Bake all the toast in the oven for about 10 minutes.
While the toast is in the oven, combine the syrup, butter and bananas in a saucepan over medium heat. Bring to a low simmer and keep warm until toast is done.
Drizzle the syrup over the toast and serve.