Crunchy French Toast
"A version of this was served by the Atcheson, Topeka, & Sante Fe railroad line as a swank breakfast dish"
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon salt
- 8 slices challah (each slice should be 3/4 to 1 inch thick, may substitute good white bread)
- 2 cups corn flakes, crumbled to about half their original size
- unsalted butter
- 2 -3 tablespoons sugar (optional)
- real maple syrup, warmed
directions
- Preheat oven to 325°; butter a baking sheet.
- In a shallow pie plate or shallow bowl, whisk the eggs, milk, vanilla, and salt together.
- Dunk the bread slices into the egg mixture and soak them for a few minutes on each side, turning as needed to coat evenly but not fully saturated.
- Place the cornflakes on a plate; press each slice of bread lightly into the cornflakes, coating both sides.
- Warm 2 tablespoons butter on a griddle or in a large heavy skillet over medium heat.
- Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
- If you wish, sprinkle each slice with sugar; place the first slices on the baking sheet and keep them warm in the oven.
- Continue cooking the remaining slices, adding more butter as needed.
- When all French toast is ready, serve with maple syrup.
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Reviews
-
Easy for kids to make and it has great crunch. -
Wow, YUM! My family gave this rave reviews and we are never going back to non-crunchy French toast. I don't usually like to talk about altering the recipe, but the egg-milk mixture is very forgiving. I used two eggs and 1/4 cup maple syrup in the mix, plus cinnamon and fresh nutmeg. I think the spices would be more helpful in the cornflakes next time, so they don't just float on top of the milk. Thanks for posting!
