Prep 30 mins
Cook 15 mins
A version of this was served by the Atcheson, Topeka, & Sante Fe railroad line as a swank breakfast dish
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon salt
- 8 slices challah (each slice should be 3/4 to 1 inch thick, may substitute good white bread)
- 2 cups corn flakes, crumbled to about half their original size
- unsalted butter
- 2 -3 tablespoons sugar (optional)
- real maple syrup, warmed
- Preheat oven to 325°; butter a baking sheet.
- In a shallow pie plate or shallow bowl, whisk the eggs, milk, vanilla, and salt together.
- Dunk the bread slices into the egg mixture and soak them for a few minutes on each side, turning as needed to coat evenly but not fully saturated.
- Place the cornflakes on a plate; press each slice of bread lightly into the cornflakes, coating both sides.
- Warm 2 tablespoons butter on a griddle or in a large heavy skillet over medium heat.
- Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
- If you wish, sprinkle each slice with sugar; place the first slices on the baking sheet and keep them warm in the oven.
- Continue cooking the remaining slices, adding more butter as needed.
- When all French toast is ready, serve with maple syrup.
Easy for kids to make and it has great crunch.
Wow, YUM! My family gave this rave reviews and we are never going back to non-crunchy French toast. I don't usually like to talk about altering the recipe, but the egg-milk mixture is very forgiving. I used two eggs and 1/4 cup maple syrup in the mix, plus cinnamon and fresh nutmeg. I think the spices would be more helpful in the cornflakes next time, so they don't just float on top of the milk. Thanks for posting!