My brother, Nick, and his girlfriend, Lauren, were recently back in Portland for about a week. I was living vicariously through them, enviously hearing about all of the wonderful restaurants they were visiting. I hope to make it to Portland sometime soon, it seems like such a cool place to visit, not to mention a Foodie’s paradise. I was looking at the menus of some of the restaurants they visited and was practically drooling. Since I won’t be headed to Portland in the very near future though, I thought I would recreate a little bit of Portland at home by making one of the most amazing things I have heard of: Corn Flake Crusted French Toast, which I saw at the menu at Mother’s Bistro.
I’ve used Corn Flakes to crust chicken before and it’s turned out really, really good, so I should have known that this would be a great idea. I scoured the internet for Corn Flake Crusted French Toast recipes and found a whole bunch of them. The long weekend seemed like the perfect time to try out this new taste treat, so we packed some Corn Flakes, a loaf of bread and eggs with us to take out to the lake and we were ready to go. It was an absolutely gorgeous long weekend, perfect Alberta lake weather. I spent some time relaxing, went out on the sea-doo, hung out on the roof, went for a ride on the new John Deere mower… you know, just a typical weekend in the country for this city girl. 🙂
Corn Flake Crusted French Toast
– 6 slices of bread
– 4 cups of Corn Flakes
– 3 eggs
– 3/4 cup milk
– 1 tablespoon brown sugar
– dash of salt
– canola oil
Preheat your oven to 350 degrees.
Place cornflakes in a zip lock bag and crush with the bottom of a dish or rolling pin. Pour crumbs into a shallow dish and set aside.
In a bowl, whisk together the eggs, milk, sugar and salt.
Preheat a large frying pan over medium heat and add a splash of canola oil to coat the pan.
Cut the bread diagonally and dip both sides into the egg-milk mixture for a couple of seconds. Drain off any excess batter and place in the dish with the cornflakes. Gently press the bread into the cornflakes so they stick.
Place the crusted bread slices into the preheated pan and cook for about 3 minutes a side, adjust the heat if needed until the cornflakes are golden and the batter has had a chance to cook. Once done, place on a sheet pan in the oven to keep warm. Repeat with the remaining bread triangles.
Serve immediately with some sliced banana and syrup.
I am really not the biggest breakfast fan, but oh my goodness, this French Toast was the bomb. I loved the flavour and the crunch that the Corn Flakes added. This might have been the best French Toast I have ever I had. I know that is making a pretty bold statement, but I dare you to try this and disagree. I really think you will be thanking me. 🙂 I think this recipe would be excellent if you were wanting to impress someone with your breakfast making skills or looking for something interesting to serve for a special brunch.