Cornflake-Crusted Banana and Nutella Stuffed Challah French Toast

Happy Secular Jew Year to you! Any big plans? This year, in lieu of frolicking around 6th Street we are having a nice, quiet party at home. With a little bubbly, noisemakers, and an ice luge. You know, just the essentials. Should be a time! Anyone have any big resolutions? For the fourth year in a row, I resolve to learn how to play harmonica. This year I’m going to really do it, gosh darn it! I mean how cool would it be to be sitting around a bonfire with a few friends, roasting marshmallows and sharing stories and you bust out a little Blues Traveler on the harmonica? Soooo cool. A girl can dream.

Some of your may be resolving to eat healthier in the new year, so I thought I would treat you with one last hoorah: Cornflake-crusted banana and Nutella stuffed challah French toast. Man that’s a mouthful! (That’s what she said.) But when I thought about it, this is a healthy dish. For real. I used whole wheat challah (recipe coming soon!). Bananas, that’s a fruit. Healthy! Nutella, that’s made from nuts. Protein! Plus the eggs and milk in the batter. This is one step away from salad! Stick with me, friends, and it should be a good 2013 indeed. Here is all Jew need:

First cut each thick slice of challah in almost all the way through- leave one end intact. Then spread with Nutella on both sides of the challah (I made my own using this Nutella recipe, feel free to buy some!) Then add in sliced bananas.

Then whisk together half-and-half (or milk), eggs, honey, salt, cinnamon and vanilla.

Soak the stuffed challah in the liquid mixture for about 30 seconds per side making sure the center isn’t dry.

Then coat in cornflake crumbs, You can always crush your own cornflakes, or purchase pre-crushed. I had some leftover from my Manischewitz giveaway!

Now heat butter over medium heat in a large saute pan and cook for about 3 minutes per side until golden brown. Repeat with the other slices, adding more butter when necessary.

Slice, and serve with extra bananas, powdered sugar and maple syrup.

Holy Jewish Jesus I wish you could try this.

Cornflake-Crusted Banana and Nutella Stuffed Challah French Toast

Amy Kritzer

Treat yourself to this crunchy, chocolatey French toast!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast

Servings 4

Ingredients

  

1x2x3x

• 4 1- inch thick slices challah bread
• 1/2 cup or more! Nutella
• 2 bananas sliced
• 1 cup half-and-half or milk
• 2 large eggs
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 cup crushed cornflakes
• 4 tablespoons butter
• Optional: powdered sugar and maple syrup

Instructions

 

• First cut each thick slice of challah in almost all the way through- leave one end intact. Then spread with Nutella on both sides of the challah (I made my own using this Nutella recipe, feel free to buy some!) Then add in sliced bananas.
• Then whisk together half-and-half (or milk), eggs, honey, salt, cinnamon and vanilla.
• Soak the stuffed challah in the liquid mixture for about 30 seconds per side making sure the center isn’t dry.
• Then coat in cornflake crumbs, You can always crush your own cornflakes, or purchase pre-crushed.
• Now heat butter over medium heat in a large saute pan and cook for about 3 minutes per side until golden brown. Repeat with the other slices, adding more butter when necessary.
• Slice, and serve with extra bananas, powdered sugar and maple syrup.

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