Crunchy French Toast
Recipe from Two Peas and Their Pod
Thick slices of Brioche bread dipped in a sweet vanilla cinnamon egg batter and coated in crunchy cornflakes. This twist on a classic is fun to make for breakfast, brunch, or even dinner!
Servings: 6
Calories: 332kcal
Ingredients
- 4 large eggs
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- 4 cups cornflakes
- 8 thick slices Brioche or Challah bread
- Unsalted butter, for cooking
- Maple syrup, powdered sugar, and berries, for serving
Instructions
- If using an electric griddle, preheat the griddle to 350 degrees F.
- In a shallow pan or pie plate, add the eggs, milk, vanilla, cinnamon, and salt. Whisk until well combined.
- Place the cornflakes in a large bowl and crush with your hands until the pieces are small, but not completely crushed into crumbs, and somewhat uniform in size.
- Dip each side of the bread in the egg mixture. Dip the slice into the cornflakes on both sides, pressing to adhere the flakes; set aside on a baking sheet or platter. Repeat with the remaining slices.
- Melt a little butter on the hot griddle or in a large skillet over medium heat. Cook the French toast until golden brown, about 3 to 4 minutes on each side.
- Serve the French toast warm with maple syrup, powdered sugar, and berries, if desired.
Notes
To keep the French toast warm, heat the oven to 200 degrees F. Place a wire rack on a large baking sheet and place the French toast on the rack. Keep warm in the oven for up to 30 minutes.
Nutrition
Calories: 332kcal | Carbohydrates: 51g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 458mg | Potassium: 201mg | Fiber: 2g | Sugar: 5g | Vitamin A: 691IU | Vitamin C: 4mg | Calcium: 124mg | Iron: 8mg