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Updated September 20, 2016
loaf Challa or Brioche (appx 1 lb)
teaspoon ground cinnamon
teaspoon fresh orange zest
cups corn flakes, coarsely crushed
tablespoon unsalted butter
Slice challa loaf into eight one-inch thick slices with a serrated knife.
In a shallow dish, whisk together half and half, sugar, cinnamon, salt, orange zest, and eggs. Put cornflakes into another shallow dish.
Working with 1 piece of challa at a time, dip in the egg mixture, allowing bread to soak for 10 seconds on each side, then coat in the cornflakes. Transfer to a sheet tray lined with waxed paper.
Heat 2-3 tbsp. of the butter in a 10 inch nonstick skillet over medium heat until just foaming. Transfer 3-4 slices of Challa to the pan and cook, turning once, until both sides are golden brown, about 4-5 minutes. Divide the french toast between 2 serving plates. Wipe out skillet, add remaining butter, and repeat process.
Lightly drizzle with maple syrup. Serve immediately. These are great served with a handful of fresh berries.
Corn Flake French Toast
It's very easy to turn regular French toast into amazing French toast just by dragging it through some breakfast cereal. The corn flakes add a light crunch that tastes great and looks interesting and fun. This recipe also works great with cinnamon raisin bread. Enjoy!
How To Make Corn Flake French Toast
In a medium bowl, whisk together eggs, milk, sugar and cinnamon.
In a shallow bowl or on a plate, spread out the crushed corn flakes. If using coconut, mix it together with the corn flakes.
Please Note: If you decide not to use the optional coconut, you should increase the amount of corn flakes to about 3/4 cup.
Heat butter in a skillet over medium heat.
Dip each slice of bread in egg mixture, then in the the crushed corn flakes.
Brown in skillet until light golden brown on both sides.
Serve with maple syrup, honey or jam.
This French toast had a mild crunch that makes it very special. Coconut is optional but recommended.
- Preheat the oven to 375 F.
- Whisk eggs with sugar, cinnamon, half & half, and vanilla.
- Combine almonds and cornflakes.
- Heat a saute pan on medium.
- Coat bread slices in egg wash on both sides.
- Press into the cornflake mixture, coating evenly.
- Add butter to the pan, along with the first two prepared toast slices.
- Brown about three minutes per side and transfer to a baking sheet.
- Repeat the process with the remaining bread.
- Transfer the toast slices to the oven to crisp about 10 minutes.
- To make the syrup, heat some butter in a saute pan.
- Once it’s melted, make an even layer of bananas.
- Cook one minute to let caramelize, without moving the bananas.
- Carefully cook and flip, cooking 30 more seconds before adding maple syrup and lemon zest.
- Add a pinch of salt. Turn heat to low and simmer until evenly heated.
- Slice baked toast and serve with banana syrup.
About Pat Howard
Pat Howard is a writer and editor in Los Angeles. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.
Corn Flakes French Toast Sticks
Damn Delicious has FINALLY gotten a makeover! It was way overdue and as much of a headache it’s been with the sleepless nights and continuous angry fights with CSS coding, I am very happy with it. There’s still some more work that needs to be done so if you receive a 404 error message, please bear with me. You can always contact me if you need a specific recipe.
Now to celebrate the face-lift of Damn Delicious, I decided to share these epic French toast sticks that are absolutely TO DIE FOR . I was inspired by the Corn Flakes crusted French toast from the Biltmore when I stayed there for the CA ambassador trip so the minute we came home, I just had to recreate it.
The Corn Flakes creates such an amazing crunchy exterior base, wonderfully complementing the fluffiness of the bread slices. And turning them into sticks just makes it more fun to eat for both kids and grown-ups!
Preheat oven to 375°F. Whisk together eggs, half-and-half, sugar, cinnamon and vanilla. In a shallow dish, mix together cornflakes and almonds. In a large sauté pan, melt 1 tablespoon butter over medium heat. Dip 2 slices of bread into egg mixture coating both sides, then place each piece into cornflake mixture, pressing down gently and coating both sides. Place in sauté pan and brown for about 3 minutes per side. Transfer to plate and repeat for remaining slices. Bake coated bread for about 10 minutes to finish cooking and crisping.
Melt remaining tablespoon of butter in a sauté pan over medium heat add bananas and caramelize until golden brown. Flip and cook for another 30 seconds add maple syrup, lemon zest, and salt. Reduce heat to low continue to simmer until syrup is heated through. To serve, cut each piece of bread diagonally, top with banana syrup and powdered sugar. Makes 8 servings.
Approximate Nutrient Analysis per serving:
500 calories, 19 g fat, 7 g saturated fat, 100 mg cholesterol, 400 mg sodium, 75 g carbohydrate, 4 g fiber, 41 g sugar, 12 g protein