French Toast with Cornflake Crunch

Name: French Toast with Cornflake Crunch
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 large eggs; 2 large egg whites; 1/2 cup fresh orange juice; 1/2 cup confectioners' sugar, plus additional for garnish; 1 tablespoon cinnamon; 2 teaspoons pure vanilla extract; 1 pinch salt; 2 2/3 cups corn flakes; 8 slices of day old bread brioche bread or 8 slices challah; 3 tablespoons unsalted butter; sliced strawberry (to garnish); orange section (to garnish)

Submitted by BeckyF

"Serve with Bacon or sausage and pass warm maple syrup separately."

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Ready In:: 35mins
Ingredients:: 12
Serves:: 4

ingredients

3 large eggs
2 large egg whites
¹⁄₂ cup fresh orange juice
¹⁄₂ cup confectioners' sugar, plus additional for garnish
1 tablespoon cinnamon
2 teaspoons pure vanilla extract
1 pinch salt
2 ²⁄₃ cups corn flakes
8 slices of day old bread brioche bread or 8 slices challah
3 tablespoons unsalted butter
sliced strawberry (to garnish)
orange section (to garnish)

directions

Put the eggs, egg whites, orange juice, confectioners' sugar, cinnamon, vanilla, and salt in a mixing bowl.
Wisk until well mixed.
Spread 1/3 cup of cornflakes on the center of a piece of plastic wrap.
Dip a slice of bread quickly into the egg mixture, coating both sides.
Place bread onto the cornflakes.
Use a fork and press the top of the bread lightly to embed the cornflakes into the underside.
It should be solidly coated.
Set the bread slice aside, cornflake side down.
Working quickly, repeat the dipping process with the remaining slices of bread, using about 1/3 cup of cornflakes per slice.
Divide the butter between 2 large nonstick griddles or skillets.
Melt over medium heat until it is hot.
Transfer the slices, cornflake side down on the griddles.
Cook until both sides are browned, about 4 minutes each side.
(Lacking sufficient cooking surface, you can dip the slices and coat them with cornflakes as batches are cooked, keeping thte cooked slices warm in a preheated 200 degree oven.) Serve hot, cornflake side up.
Lightly sieve confectioners' sugar over the toast.
Garnish the plate with strawberries and orange segments.

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RECIPE SUBMITTED BY

BeckyF

Las Vegas, Nevada

My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.

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