Crunchy cornflakes coat these buttery french toast sandwiches stuffed with oozy chocolate-hazelnut Nutella and fresh banana.
Notes: Challah or brioche can be substituted for the white bread, but don't cut the bread thicker than a half inch. Any thicker and the cornflakes may darken too much by the time the center cooks through.
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups cornflakes, crushed
- 1/2 cup Nutella
- 8 slices white bread
- 2 medium bananas, sliced thin
- 2 to 4 tablespoons unsalted buttter, cut into 1/2-inch pieces
- Confectioners' sugar for dusting
- Maple syrup for serving on the side
In medium bowl, whisk cream, milk, eggs, yolk, sugar, vanilla, and salt to combine. Place cornflakes in pie plate or shallow bowl.
Spread a scant tablespoon Nutella onto each bread slice, keeping 1/4-inch from edge. Arrange banana slices in even layer onto 4 of the bread slices, keeping bananas 1/2-inch from edge. Sandwich with remaining bread slices, pressing gently to adhere.
Dip each french toast sandwich into egg mixture, soaking well. Place in cornflakes and coat both sides well. Transfer sandwiches to large plate.
Heat half of the butter in 12-inch nonstick skillet over medium heat, until foaming subsides, tilting the pan to coat evenly. Place french toast sandwiches in pan and cook until bottom is golden and crisp, about 2 minutes. (Adjust heat if browning too quickly).
Flip sandwiches, and add remaining butter to the pan, lifting sandwiches so that butter can get underneath. Cook until cooked through and the bottom is golden brown and crisp, about 2 minutes more.
Transfer to cutting board and cut each sandwich in half diagonally. Dust with confectioners' sugar and serve with maple syrup.