Description
A delicious take on French toast with a crunchy cornflake coating and a rich custard interior, perfect for breakfast or brunch.
Ingredients
Scale
- 480 g day-old brioche or challah (about 8 thick slices)
- 3 large eggs (150 g)
- 240 ml whole milk (1 cup)
- 120 ml heavy cream (1/2 cup)
- 25 g granulated sugar (2 tbsp)
- 5 ml vanilla extract (1 tsp)
- 1/2 tsp ground cinnamon (1.5 g), optional
- 1/2 tsp kosher salt
- 120 g cornflakes (4 cups), slightly crushed
- 25 g light brown sugar (2 tbsp)
- 30 g unsalted butter (2 tbsp), for frying
Instructions
- Make the Cornflake Crumbs: Crush the cornflakes and mix with light brown sugar in a bag or food processor.
- Whisk the Custard: In a dish, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until frothy.
- Dip and Press: Soak each slice of bread in the custard briefly, then press into the cornflake crumbs.
- Heat Pan and Sear: Heat a skillet over medium heat, add butter, and sear the coated slices until golden brown on both sides.
- Finish Gently: If browning too fast, lower heat or finish cooking in the oven until cooked through.
- Keep Crisp and Serve: Transfer to a cooling rack and serve with desired toppings like syrup or berries.
Notes
Using day-old bread helps prevent sogginess. You can substitute ingredients for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 520
- Sugar: 14 g
- Sodium: 470 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 220 mg