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.
This was very different but in a good way, lol. I think next time I will skip the pecans as mine were more chewy than crunchy and I think that took away from the crunch of the corn flakes. I served mine with peach syrup and it almost tasted like a peach crisp with the crunch of the cornflakes...way good.