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Monkey's French Toast: Crunchy, banana-filled, and perfect for brunch.
The first Sunday brunch we hosted with our in-laws was a culinary test of patience and creativity. I remember standing in the bustling kitchen of our apartment, scanning the pantry shelves and piecing together a meal that was both impressive and forgiving. I grabbed a loaf of challah bread, a staple from my grandmother’s recipe repertoire, along with some overripe bananas, eyeing them as though they might hold all the solutions to my brunch dilemma. A splash of vanilla extract and a dash of ground cinnamon whispered promises of warmth and delight, while a small arsenal of cornflakes and pecans stood ready to transform into a crunchy golden crust.
My husband, playing skeptic, raised an eyebrow at my banana-stuffed sandwiches. Yet, as I dipped the sandwiches in a luxurious blend of eggs and milk, the kitchen filled with an aroma of sweet vanilla and cinnamon. The key was in letting each sandwich linger in the skillet just long enough to brown, creating a delightful juxtaposition of textures once drizzled with maple syrup. Just before our guests arrived, a final scatter of crushed cornflakes mingled with the pecans, achieving an irresistible crispiness that had everyone asking for seconds.
Every bite was more than just brunch. It was an unconventional nod to tradition and perhaps a new family favorite. This quirky French toast, with its crunchy cornflake coating and tender banana filling, quickly turned into our signature dish for every future gathering, leaving a trail of satisfied smiles in its wake.
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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