Cornflake-Crusted Brioche French Toast
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The recipe is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C.
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INGREDIENTS
Nutrition- 1loaf brioche bread (about 1 lb.)
- 1⁄3cup half-and-half
- 2teaspoons sugar
- 1teaspoon ground cinnamon
- 1⁄4teaspoon fine salt
- 1⁄4teaspoon orange zest
- 4
- 2cups corn flakes, coarsely crushed
- 6tablespoons unsalted butter
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DIRECTIONS
- Slice brioche loaf into eight 1"-thick slices with a serrated knife.
- Using a 3" round cookie cutter, cut each slice into a circle and set aside. (Reserve bread scraps for bread crumbs.).
- In a shallow dish, whisk together half and half, sugar, cinnamon, salt, orange zest, and eggs.
- Put cornflakes into another shallow dish.
- Working with 1 circle of brioche at a time, dip in the egg mixture, allowing brioche to soak for 10 seconds on each side, then coat in the cornflakes.
- Transfer to a sheet tray lined with waxed paper.
- Heat 3 tablespoons of the butter in a 10" nonstick skillet over medium heat until just foaming.
- Transfer 4 slices of brioche to the pan and cook, turning once, until both sides are golden brown, about 4 minutes.
- Divide the french toast between 2 serving plates.
- Wipe out skillet, add remaining butter, and repeat process.
- Dust the french toast with confectioners' sugar and drizzle with maple syrup.
- Serve with berries and sliced fruit, if you like.
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