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!Print
Corn Flakes-Crusted French Toast Sticks
- 2 eggs
- 4 tbsp milk
- 1/4 tsp cinnamon
- 1/8 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.