Usual breakfast these days consists of yogurt and one kind of fruit like apple or kiwi or a fruit cup. It’s something light and bright. Something like a follow-up wake up call, if my cup of coffee didn’t do it’s job.
Today called for carbs and sugar. Today called for breakfast-ing hard and pampering my tastebuds.
This French Toast recipe is for people who doesn’t like french toast because of the following reasons: too soft, too buttery, and too soggy.
I just discovered what your french toasts need! — CORNFLAKES!
Crushed cornflakes creates a delicious crunchy exterior that will give wonderful texture to any french toast recipe that you have. That crunch will definitely complement the soft, fluffy center of your bread you’ll forget why you never like french toast in the first place.
See the raisins in this picture?
Last night, I dreamt about my peanutbutter♥ (the husband) and this french toast. In the dream, peanutbutter♥ was saying that he didn’t like this at all. It sounded so bad I woke up at 5am and I just couldn’t go lull myself back to sleep. I went downstairs and checked my ingredients for french toast. Guess what I don’t have?
Bread! Goodness gracious!
Thank goodness, there’s still some of my brother’s favorite raisin loaf left. So I decided to make that raisin loaf into THIS…. It turned out even more amazing because that raisin loaf is very moist, soft, and smells wonderfully of raisins and brown sugar……
Now I doubt the husband will ever say “ewwww” to this….
P.S. This is cut into sticks so it’ll be more fun to eat with the kids!
- 2 eggs
- 4 tbsp milk
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- 4 slices bread, cut into 1-inch thick strips (I used the raisin loaf that's shaped like a baguette bought at French Baker)
- 1 cup crushed Corn Flakes
- 2 tbsp unsalted butter
- Maple syrup, for dipping
- Melt butter in a large skillet over medium heat.
- Put crushed corn flakes in a plate for dredging.
- In a large bowl, whisk together, eggs, milk, cinnamon and nutmeg.
- Working one at a time, dip the bread strips into the egg mixture, then dredge in the crushed Corn Flakes, pressing to coat.
- Add the bread strips to the skillet, 3-4 at a time, and cook until evenly golden brown and crispy, about 2-3 minutes on each side.
- Serve immediately with maple syrup.
I agree with the “too soggy part”.. But I like the buttery part! hehe this is a great idea, I do love my fair share of french toast! Especially when they are still hot for breakfast!
Cheers, Micole!
woowww.. new innovation of cornflakes 🙂 looks so yummy .. thanks sa suggestion 🙂
you’re welcome =)
Love the idea of French toast sticks and the crunchiness of the cornflakes is just perfect! Can’t wait to try these!
I’m absolutely sure you won’t regret trying this..
So crunchy and moreish!
Yes! and we love crunchy in this house!
This is a must try! I wonder if you could make a demo video for your next recipe? What do you think? 😉
uy sis parang ang sarap gawan mo naman ako ahahaha
Super sarap nito, promise!
I wish I could be as adventurous as you are when it comes to preparing breakfast. I only cook pancakes (now from scratch), steamed or fried rice and then whatever I could fry (hotdog, spam, ham, bacon, longaniza, etc.) and that’s it. I seldom serve bread because my husband wants his rice all the freaking time. Haha. 🙂
Now, that’s a challenge! A rice breakfast different from the usual silogs.Hmmnn.. will have to think of another way to serve rice during breakfast. For the mean time, try this recipe out. You might like it since you like pancakes.