This cornflake crusted french toast is a fun way to enjoy your morning french toast. Cornflake cereal is crusted and fried for a delicious crunchy texture.
For some reason I can’t keep my pantry organized.
It’s a problem. Every time I open the thing I make a mental note to clean it out and rearrange everything. But then I get side tracked with things like Pinterest and making food. Go figure.
This morning while looking for the pb; I whipped open the pantry cupboard door and the cornflakes slid out of their cock-eyed position next to the pasta and rice and fell to my feet. At that split second I didn’t even remember having cornflakes! Then I vaguely recall wanting to “crust” something with them… but since I didn’t have any chicken and I only had a few slices of bread… and a few eggs, why not crust some bread and call it french toast? Who’s tricked out brain wouldn’t come up with cornflake-crusted french toast? Only seems natural.
To Make This Cornflake Crusted French Toast You Will Need:
- cornflake cereal
- whole milk
- ground cinnamon
- kosher salt
- salted butter – for serving
- honey – for serving
Start by dumping 4 cups of cornflakes into a large baggie.
Give it a good smashing, whether it be a rolling pin, mallet or pie plate… beat.it.down.
Throw the cornflake crumbs into the plate and set aside for a sec.
Crack 3 eggs into a pie plate or shallow dish and sprinkle with 1/4 teaspoon of cinnamon.
Add a pinch of kosher salt.
Pour in 1/2 cup of milk.
Whisk well to incorporate and set it next to you cornflake crumbs.
To a skillet, add 1 tablespoon of butter and swirl the pan so it coats. Preheat the pan over medium heat and start making the toast.
This step isn’t necessary, but makes for a pretty presentation. And I’m all about the presentation, photographing the presentation and then eating the presentation.
Dip the bread into the egg batter for a few seconds on each side.
Immediately and gently press the bread into the cereal crumbs.
Then place the cereal coated french toast into the preheated large buttered skillet and cook on medium/medium low for about 3-4 minutes a side or until golden. You might need to adjust the heat and add more butter in between each batch.
Next, flip and repeat.
Then you can top your toasts with butter; I used my mango honey butter from the other day… but regular ol’ butter would work too.
But the kicker is the drizzle of some honey over these french toast triangles.
It’s sweet but not too sweet and goes nicely with the flavor of the cornflakes! Now all that’s left to do is grab yourself a fork and dig in. You’re gonna wanna stuff yourself silly with these. Believe.
So crispy, so crunchy and so dang delicious! It’s a fun and delicious recipe to get the kids involved too!
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