Cornflake-Crusted Banana-Stuffed French Toast

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“Yet to try - from Self magazine June 2011. After looking at the directions - I think I'll dip ONE side of each piece of bread and then cook. I wouldn't want the inside of the sandwiches to be uncooked eggs...”
2 sandwiches

Ingredients Nutrition

  • 1 cup corn flakes, crushed
  • 1 tablespoon sliced almonds, toasted
  • 12 cup egg white
  • 12 teaspoon pure vanilla extract
  • 12 teaspoon cinnamon
  • 4 slices cinnamon-raisin bread
  • 14 cup mashed banana


  1. Heat griddle over medium-high heat.
  2. In a bowl, combine cornflake crumbs and almonds.
  3. In another bowl, combine egg whites, vanilla and cinnamon.
  4. Dip slices of bread (one at a time) in egg mixture and then in cornflake mixture.
  5. Spread mashed banana on one side of two pieces of bread and then top with other two pieces to make two sandwiches.
  6. Cook sandwiches on griddle until golden brown - about 2 minutes per side.
  7. Serve with fresh berries.

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