French bread was on sale. Not that it’s usually very expensive, but it inspired me to come up with some ways to use these loaves of fresh, yeasty goodness. First up: breakfast ideas. After a quick surf of Pinterest for French toast recipes, I found one that sounded very interesting. Crispy French toast! I’m all for trying new breakfast ideas. Coating French toast with corn flakes might be my new favorite idea.
I cut the recipe in half since there are just 2 of us and leftover French toast probably wouldn’t be a good idea, particularly if it doesn’t stay crispy. In a flat, shallow bowl I put the milk, egg, sugar, cinnamon, salt and vanilla extract. I should have used a larger bowl to whisk the batter then poured it into the shallow bowl. It was messy whisking!
But I continued, adding the flour and baking powder, whisking until it was as smooth as I could get it. There were tiny bits of flour yet but that wasn’t a problem.
Into a second shallow bowl I placed the corn flakes and used my potato masher to crush them up until the pieces were smaller.
I sliced up 6 pieces of the French bread and laid it on a pan. My P.S. thought I should have let the bread dry overnight on the counter so that it would absorb the batter more. I disagreed and afterwards realized with the way the outside crisped up and caramelized, the insides wouldn’t have cooked through. Or the outside would have ended up super dark while the insides fully cooked. It is best to use fresh bread on this.
I filled my large skillet with an inch of oil and turned the heat to medium. When the oil was at 325°F I dipped the first piece of bread into the batter, then into the corn flakes. I placed it in the skillet and watched it bubble away. I added 2 more pieces of French bread to the skillet and fried 3 at a time.
When the French toast was golden on both sides I placed them on a plate and offered them to my skeptical P.S. He drizzled maple syrup over them and dug in. They weren’t particularly easy to cut with a fork, the outside does get a bit crispy! He still says it’s not proper French toast but it was good, whatever it’s called.
I loved this French toast. It wasn’t soggy and limp like the usual stuff. I liked the crispness and the flavor was spot on. It was like eating regular French toast that had cinnamon for flavoring. Although it isn’t very sweet on its own, the maple syrup added just the right amount of sweetness. I’m not sure I’d ever make it again, it was fun and delicious, but it was more work than I usually do on a weekend morning.
Cornflake Crusted French Toast
- 2 cups milk
- 2 eggs
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 2 1/2 teaspoons baking powder
- 8 cups corn flakes; crushed
- Vegetable oil for frying
- 12 slices French toast (or Texas toast sliced into triangles)
- Syrup for serving
How we make it
- Preheat oven to 200 degrees.
- In a large bowl whisk together milk, eggs, sugar, cinnamon, salt, and vanilla. Whisk in flour and baking powder until smooth. Pour into flat, shallow bowl.
- In a second shallow bowl place crushed corn flakes.
- Heat 1 inch oil in a heavy skillet to 325 degrees.
- Dip bread into batter. Let excess to drip off and back in to the bowl.
- Roll dipped slice of bread into corn flake crumbs. Place in skillet and fry until golden brown, about 1 minute per side.
- Drain on paper towels and place on baking sheet in oven to keep warm. Repeat with remaining bread slices.
- Serve warm with maple syrup, powdered sugar, whipped cream, fresh fruit, candied pecans or any of your favorite toppings.
Adapted from Culinary Hill