I always like to go all out for Mother’s Day. There’s something about the change in weather and blooming flowers mixed with celebrating one of my favorite people in the world that makes me giddy. My family is an equal opportunist brunch crowd, we like the savory breakfast fare – eggs, bacon, sausage, as well as the sweet, dessert for breakfast options – pancakes, french toast, bread pudding. Of course I couldn’t just leave it at plain french toast, I had to kick it up a few notches. I had seen Cooking with Cocktail Rings make cornflake crusted french toast and I was immediately hooked. The other place I’ve use cornflakes is in the Milkbar Cornflake Crunch cookies and they almost didn’t make it into the cookies it was so addicting. The cornflakes get coated in sugar, malted milk powder, butter, and a little salt – the PERFECT coating for french toast! So there you have it, my take on Cornflake French Toast.
Cornflake Crusted French Toast
Ingredients
- 2 cups cornflakes
- 1/4 cup malted milk powder
- 3 tbsp granulated sugar, divided
- 2 tbsp butter, melted
- 1 pinch kosher salt
- 2-3 eggs
- 1 tsp vanilla extract
- 4-5 pieces thick cut white bread
- 2 tbsp butter, for cooking
Instructions
- Add cornflakes to a bowl and use the bottom of a glass to lightly crush them – you don't need to crush them to a fine powder, some flakes are good. Then add the malted milk powder, 2 tbsp of sugar, a pinch of kosher salt, and the melted butter. Mix until the cornflakes are coated then pour them into a shallow bowl or plate.
- Whisk together the eggs, 1 tbsp of sugar, and vanilla until combined and pout into a shallow dish.
- Dip each piece of bread in egg on both sides then dip the egg coated bread into the cornflake crunch. Use your hands to press the cornflakes into the bread. Flip it a few times, sprinkling the cornflakes over the bread and pressing them in until the bread is well coated.
- Add 1 tbsp of butter to a skillet over medium heat and melt. Then add 2 pieces of bread to the pan and cook for 4-5 minutes on each side. You want to cook this low and slow, check the underside after a minute or two and if the cornflakes are already a deep golden brown, turn the heat down. Flip and repeat until all the bread is cooked.
- Serve and plate with butter, maple syrup, and a dusting of powdered sugar.
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