Description
Make Easy Cinnamon Cornflake French Toast: crispy, cinnamon-coated, and golden on the outside, soft inside. A delicious twist on a classic breakfast.
Ingredients
Scale
- 8 Slices French Bread (cut 1 inch thick): This serves as the base of the dish, providing a soft and fluffy interior that absorbs the egg mixture beautifully.
- 4 Cups Cornflakes: These provide a deliciously crispy coating that contrasts wonderfully with the soft bread, giving each bite an exciting crunch.
- 2 Tablespoons Sugar: A touch of sweetness to enhance the flavor of the toast and elevate the overall dish.
- 1 teaspoon Cinnamon: This fragrant spice adds warmth and enhances the nostalgic element of the recipe.
- 2 Tablespoons Butter: Used for toasting the cornflakes, giving them a rich flavor and a golden brown color.
- 4 Large Eggs: The key binding ingredient in the egg mixture that helps coat the bread evenly.
- ½ teaspoon Vanilla Extract: Adds a lovely depth of flavor, pairing beautifully with the eggs and milk.
- ½ Cup Milk: This helps to create a custard-like mixture that envelops the bread.
- 2 Tablespoons Vegetable Oil and 2 Tablespoons Butter: Used for frying the coated bread, ensuring it cooks evenly, becomes crispy, and doesn’t stick to the skillet.
Instructions
- Crush the Cornflakes: Place 4 cups of cornflakes in a gallon-size Ziploc bag, then crush them with a rolling pin or pulse in a food processor until finely crushed.
- Prepare the Cornflake Mixture: Place the crushed cornflakes in a medium-sized bowl. Add 2 tablespoons of sugar and 1 teaspoon of cinnamon. Mix well to combine the ingredients.
- Toast the Cornflakes: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the cornflake mixture to the skillet and toast, stirring occasionally, until golden brown and the sugar has caramelized, about 4-5 minutes. Remove from the skillet and transfer to a large shallow dish.
- Prepare the Egg Mixture: In another shallow bowl, whisk together 4 large eggs, ½ teaspoon of vanilla extract, and ½ cup of milk until well combined.
- Preheat the Skillet: In a large skillet over medium-high heat, add 2 tablespoons of vegetable oil and 2 tablespoons of butter. Allow the skillet to preheat for approximately 1-2 minutes.
- Coat the Bread: While the skillet is preheating, take a slice of French bread, dip it into the egg custard mixture, soaking both sides. Gently press the soaked bread into the cornflake mixture, ensuring both sides are thoroughly coated.
- Cook the Bread: Place the coated bread slices in the preheated skillet. Cook for about 2-3 minutes on each side, or until golden brown, flipping once for an even crisp.
- Repeat: Continue the process with the remaining slices of bread, adding more oil or butter to the skillet as needed.