Cornflake Crusted Banana Stuffed French Toast Food

CRUNCHY STRAWBERRY STUFFED FRENCH TOAST

Steps:

• In a small bowl, mix together cream cheese, strawberry preserves and powdered sugar until smooth.
• In a shallow bowl, whisk together eggs, milk, sugar and vanilla.
• Place crushed corn flakes in another shallow bowl.
• Spread cream cheese mixture thickly on one side of one piece of bread.
• Top with another slice of bread, making a sandwich.
• Cut in half diagonally.
• Melt a little butter in skillet.
• Dip both sides of sandwich in egg mixture and then in corn flakes.
• Fry in melted butter until golden brown on both sides. (Add a little more butter to pan with each batch.).
• Place on serving dish and sprinkle with additional powdered sugar.
• Garnish with strawberry fans.
• Serve with maple syrup and whipped cream, if desired.

CORNFLAKE CRUSTED BANANA STUFFED FRENCH TOAST

Steps:

• Heat griddle over medium-high heat. Combine cornflake crumbs and almonds in a bowl. Combine egg whites, vanilla extract and cinnamon in another bowl. Dip 1 slice bread in egg batter, then coat on both sides with cornflake crust; repeat with remaining bread slices. Spread mashed banana on 1 side of 2 pieces of crusted bread; top with remaining 2 bread slices to make 2 sandwiches. Cook sandwiches on griddle until golden brown, 2 minutes per side. Cut in half and serve with fresh berries, if desired.

CORNFLAKE-COATED BAKED FRENCH TOAST

Steps:

• Preheat oven to 450°. In a shallow bowl, whisk eggs, milk, salt and vanilla until blended. Place cornflake crumbs in another shallow bowl. Dip both sides of bread in egg mixture, then in cornflake crumbs, patting to help coating adhere., Place in a greased 15x10x1-in. baking pan. Drizzle with melted butter. Bake 10-12 minutes or until golden brown., For syrup, in a small saucepan, combine sugar, corn syrup, water and cinnamon; bring to a boil. Cook and stir 2 minutes. Remove from heat. Stir in milk, butter and extract. Serve with French toast.