Recipe Card
Easy Cinnamon Cornflake French Toast
Ingredients
- 8 SlicesFrench 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 CupsCornflakes: These provide a deliciously crispy coating that contrasts wonderfully with the soft bread (giving each bite an exciting crunch.)
- 2 TablespoonsSugar: A touch of sweetness to enhance the flavor of the toast and elevate the overall dish.
- 1 teaspoonCinnamon: This fragrant spice adds warmth and enhances the nostalgic element of the recipe.
- 2 TablespoonsButter: Used for toasting the cornflakes (giving them a rich flavor and a golden brown color.)
- 4Large Eggs: The key binding ingredient in the egg mixture that helps coat the bread evenly.
- ½ teaspoonVanilla Extract: Adds a lovely depth of flavor (pairing beautifully with the eggs and milk.)
- ½ CupMilk: This helps to create a custard-like mixture that envelops the bread.
- 2 TablespoonsVegetable 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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
Repeat: Continue the process with the remaining slices of bread, adding more oil or butter to the skillet as needed.