Cornflakes French Toast Recipe

Bored of the regular bread toast, french toast for breakfast? Try this unique dish of Cornflakes French Toast to get an all-new and different breakfast experience. Cornflakes French Toast is a crunchy French dish that is prepared with four main ingredients like cornflakes, butter, brown bread, cinnamon, egg, nutmeg, maple syrup, milk and vanilla extract. This ideal breakfast recipe can even be packed for lunch and enjoyed as an on the go snack. 

To make this easy toast, you simply need to dip the bread slices in a batter made of milk, egg, sugar, vanilla extract mixed with spices and roll the coated bread slice in crushed cornflakes. Just fry this coated bread and your crunchy toast will be ready in less than 10 minutes! Topped with warm maple syrup, this snack dish is perfect for the whole family and will be loved by people of all ages be it, kids or adults. 

You can also prepare these quick toasts for a game night or a get-together. You can pair up this delicious dish with blueberries, cold coffee, fruit juice or any other beverage to truly relish its flavours. Just follow this simple step by step recipe to prepare Cornflakes French Toast and enjoy with your loved ones.

Ingredients

• brioche loaf
• 500g Crunchy Nut Cornflakes
• 4 eggs
• 2 teaspoons ground cinnamon
• mascarpone cream, to serve
• berries, to serve
• Canadian maple syrup, to serve

Method

1. Preheat oven to 180°C.
2. Cut brioche into rectangular lengths of about 3cm wide and 8cm long. Make sure the crust is all sliced off. Set aside. Loaf should produce around 8-10 portions (4-5 serves).
3. Pour cornflakes into a zip lock bag and remove air, then crush Cornflakes. Pour into a wide bowl.
4. Whisk together eggs and cinnamon powder.
5. Place bread slices, into the egg mixture and flip to make sure both sides of bread are well-coated. Then place bread into the bowl of corn flakes until well coated.
6. Place coated bread on a lined baking tray and bake for 6 minutes at 180°C.
7. Serve with mascarpone, berries and maple syrup.

Image and recipe courtesy of Wild Sage.