Prep 5 mins
Cook 16 mins
The key here is to finely crush the cornflakes and nuts. I use my hand cranked nut chopper and just put them all thru it together. The combinations on this are endless, we like maple flavoring with pecans or walnuts, but use almond or vanilla extract with almonds, or butter flavoring with peanuts! Enjoy using your imagination!
- 3 large eggs
- 1⁄2 cup milk
- 1⁄3 cup half-and-half
- 1 teaspoon maple extract (or sub your choice)
- 2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄8 teaspoon salt
- 2 1⁄2 cups corn flakes, finely crushed
- 2⁄3 cup nuts, finely crushed (we like pecans or sub your choice)
- 2 tablespoons butter
- 8 slices bread, dry, day old is best
- Preheat oven to 350 degrees.
- Whisk together the eggs, milk, half-and-half, extract, cinnamon, nutmeg, and salt in a shallow baking dishm I use a pie pan and set aside.
- Combine the cornflakes and nuts in another shallow dish, I use a paper plate.
- Melt 1/3 tablespoon butter in a large skillet over low heat.
- Dip 2 slices of bread in the egg mixture and lightly coat each side.
- Transfer the slices to the cornflake mixture, turn to coat, and place in the prepared skillet.
- Cook for 3 minutes on each side, transfer to a baking sheet, and set aside.
- Repeat with the remaining butter and bread slices.
- Place in the oven and bake for 10 minutes. Serve immediately or keep warm in 200 degree oven.
This is pretty good - rich, lots of flavours. I found there to be a lot of steps (dirtying a lot of dishes) for a breakfast food. The maple extract I used turned the toast a really dark, unappealing colour - I wonder if you can buy a clear maple extract - I didn't realize what I had bought as it was in a brown bottle. We like our french toast a little sweet but this wasn't sweet at all - it perked up with some maple syrup.
Clearly a crowd pleaser. We liked the soaked-over-night texture with less prep time.
My grandson and I had this treat for breakfast this morning and I have a feeling it will be requested often. The cornflakes and nuts gave it a wonderful crunchy exterior while the interior was soft custardy goodness. I also loved the addition of nutmeg, something I'd never used in french toast before. I used vanilla extract as I was out of maple, but made up for it by using real maple syrup. Thanks so much, LAURIE, for sharing such a delicious and easy to prepare recipe.