Get the best of breakfast with cereal AND French toast in one. You have some thick brioche dipped in egg custard, coated in crunchy cereal, baked to a golden brown, and then topped off with brown sugar caramelized bananas. It’s heaven on a plate, trust me. - Duff
Makes 4 servings of French toast
10 cups sweet and crunchy cereal
2 ripe bananas
1 cup whole milk
4 teaspoons granulated sugar
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon salt
8 slices brioche bread
½ stick unsalted butter
1 cup brown sugar
1 cup maple syrup
2 large bowls
2 rimmed sheets pans lined with parchment paper
Medium sauté pan
Preheat the oven to 400 degrees. In a large bowl, smash the cereal into small pieces. Cut the bananas into ½ inch slices and set aside.
In a large bowl, whisk the eggs, milk, sugar, cinnamon, vanilla and almond extracts, and ½ teaspoon of salt until well combined.
Place the brioche slices into the batter and press down so that the bread is well covered. Soak for 4 minutes on each side.
Line 2 rimmed sheet pans with parchment paper. One at a time, dip and coat the brioche slices in the cereal, making sure they’re completely coated. Put them in the oven and bake for 15 minutes until they’re nice and golden brown.
As the toast bakes, in a medium sauté pan over medium high heat, melt the butter. Add the brown sugar and stir until it dissolves. Increase to high heat. Add the bananas to the pan and simmer for 30 seconds. Remove them from the heat.
To assemble, place the French toast in the center of four plates. Top with the caramelized bananas and service with maple syrup.