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1
In a large bowl, combine the pancake mix with enough water to make a thin batter.
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2
Add nutmeg, cinnamon, vanilla, sugar and eggs.
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3
Whisk together until smooth, about 3 minutes.
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4
In a medium bowl, mix together walnuts, brown sugar, and banana slices.
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5
Slice the ends off the French bread.
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6
Starting at 1 end, measure about a half inch down the loaf and slice the bread 3/4 of the way through.
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7
Measure about another half inch, and slice cleanly through the bread.
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8
You should have a 1-inch slice of bread with a cut down the middle.
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9
Repeat this process until the bread is all sliced up.
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10
Take a piece of the cut French bread and stuff a few tablespoons of the banana mixture into the slit in the middle.
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11
Add a good amount, but do not overstuff so that the mixture won't stay in the center.
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12
Repeat until all the slices are stuffed.
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13
Preheat a skillet or flat-top grill over medium-high heat.
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14
When the pan is hot, coat it with 2 tablespoons of butter.
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15
Pour the crushed-up cornflakes onto a plate.
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16
Take a slice of stuffed bread and dip it into the egg mixture, coating both sides liberally.
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17
Then press the bread into the cornflakes and flip it to coat both sides.
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18
Place the bread on the grill or skillet and cook until golden brown, about 3 minutes per side.
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19
Flip the toast over and cook the other side.
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20
Repeat the coating and cooking process for each slice of bread, and add more butter to the grill or skillet as necessary, about 2 tablespoons of butter per slice.
