1loaf french bread(use a loaf that's one or two days old)
3/4cupmilk(preferrably whole or 2%)
1 1/2Tbspgranulated sugar
1 1/2tspground cinnamon
4firm but ripe medium bananas, peeled and sliced into 1/4-inch slices
3Tbsppacked light-brown sugar
1/4cupsalted butter, for griddle
Maple or buttermilk syrup, for serving
Heat an electric griddle to 350 degrees. Slice french bread into 1 1/4-inch slices, then slice a deep pocket (nearly to opposite end and close to both edges) in the center of each slice, set aside.
Pour cornflakes into a mixing bowl and crush (about pebble size pieces), set aside. In a blender, combine milk, buttermilk, eggs, vanilla, granulated sugar, flour, baking powder, salt cinnamon and nutmeg.
Puree mixture on low speed until well blended, about 10 seconds. Pour mixture into a baking dish. Add bananas to a mixing bowl, sprinkle with brown sugar and toss to evenly coat. Stuff bananas into pockets in french bread slices.
Dip one side of stuffed french bread slice in milk and egg mixture (I like to allow it to rest for a bit then gently squeeze excess out), being careful not to immerse banana filled center, then flip to opposite side to absorb mixture.
Transfer to bowl of crushed cornflakes and coat one side evenly with cornflakes, then flip to opposite side and coat second side. Butter griddle and transfer prepared slice to griddle.
Cook until golden brown on bottom. about 2 - 3 minutes, then lift slice, butter griddle again and flip to opposite side and cook until golden brown.
Repeat process with remaining slices. Serve warm with maple or buttermilk syrup (if using buttermilk syrup I like to add whipped cream too).