Skippy™ cornflake french toast with fried bananas

Current rating: 4.3 (11 ratings)
Serves 4
Prep 5
Cook 10
Why not try this sweet crunchy breakfast for for a fresh take on your daily cornflakes.

Description

Why not try this sweet crunchy breakfast for for a fresh take on your daily cornflakes.
  • 3 cups Skippy™ Cornflakes, crushed
  • ½ tsp ground cinnamon
  • 3 eggs, beaten
  • ¼ cup trim milk or So Good™ Almond milk
  • 4 slices wholegrain bread
  • 2 tbs low fat margarine
  • 2 tbs liquid honey
  • 2 bananas, peeled, sliced
  • 2 tbs flaked almonds
  • ¼ cup greek yoghurt

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Place Skippy™ Cornflakes in a sealed plastic bag and smash with a rolling pin or book. Tip into a dish or tray before mixing in cinnamon. Place beaten eggs in another flat dish and mix in the almond milk. Dip the bread slices one at a time into the egg mix and then into the cornflakes.
  2. Heat a frypan on a medium heat. Melt the first tablespoon of the margarine until bubbling. Fry each piece of dipped bread for 2-3 minutes each side until golden brown.
  3. Heat another frypan with the second tablespoon of margarine and the honey. Add the banana slices and almonds and fry for 2 minutes until caramelised.
  4. Serve each piece of toast with caramelised banana and almonds on top, with a dollop of yoghurt and a sprinkle of cinnamon.

Tips

  • Try seasonal fruits like plums, nectarines and peaches instead of bananas.

Tips

  • Try seasonal fruits like plums, nectarines and peaches instead of bananas.