Caramel and Banana Stuffed French Toast
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- 1 c
- crushed corn flakes
- 2-6 slice
- hawaiian or french bread
- 1/2 jar(s)
- caramel ice cream topping
- 1-2 slice
- 1 Tbsp
- cooking oil
- eggs, whipped
1Crush the corn flakes in a baggie with a rolling pin. Place in shallow pan or pie tin.
2Beat eggs and place in another shallow pan. Keep in mind that Hawaiian and french breads are thicker and longer.
3Put sliced bananas in small pot with topping on medium heat on back burner. You can also microwave.
4Once they are hot, spoon some between two slices of bread. Dip them in the eggs on each side and place in the cereal crumbs.
5Put in the hot oil and brown till the eggs and bread are done. Turn over and do the same and serve. I used a side of spuds but these are enough for serving alone.
6The next time I make these, I might try peanut butter and Nutella with the bananas. If you are allergic to peanuts, just the Nutella and bananas would be epic.