french toast coated with cornflakes

once again, a four day weekend offered many opportunities for great breakfasts… as a kid, i remember being quite young when my twin sister and i started making our own french toast. it was quite basic because we would use store bought sliced bread and mixed some eggs with milk, and a dash of vanilla, and we were done. once my son was old enough to eat people food, i have made it a habit to make this lovely breakfast any time there is a loaf of any sort of bread left over from the night before. almost any day old bread can make a truly decadent treat the next morning. a baguette, french loaf, chiabatta, brioche, croissants, italian loaf, bagels are just some examples. however, fresh bread is perfectly acceptable as well. today’s twist on the classic french toast was the use of cornflakes. i have seen this version on menus recently and wanted to try it out. we liked them so much that the next time, since there will be a next time, i may have to go further and use peanut butter captain crunch!

ingredients:

bread of your choice, a brioche or italian is recommended

3 eggs

2 c whole milk*

1 tsp vanilla and/or 1/2 tsp almond extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

3 c honey coated cornflakes, crushed

powdered sugar, whipped cream, cream fraiche, and/or freshly sliced fruit, all for garnish

*we do not have whole milk in our fridge much of the time but we always have skim milk and half and half. i often will use both of these in lieu of the whole milk.

syrup

directions:

in a shallow bowl or baking dish beat the eggs with the milk, vanilla, cinnamon, nutmeg, and salt. slice the bread to desired thickness. crush the cornflakes and place them in a shallow dish. heat a nonstick skillet or griddle pan to medium heat. soak the slices of bread in the egg mixture until completely soaked through. remove the bread and place it in the cornflake mixture. be sure to pat the cereal onto the bread and turn over to coat the other side.  place on the skillet and cook until the bottom is evenly browned and turn to cook the other side.

serve warm with the optional toppings: powdered sugar, cream fraiche, sliced fruit, syrup, and butter.

bon appetit!