Crunchy French Toast
If there’s anything better than traditional French toast, it’s this crisp, golden variation, made by pressing the bread slices in crushed cornflakes before griddling. Be sure to generously coat both sides of the bread with the cornflakes and use plenty of butter on the griddle. Serve with maple syrup, sautéed bananas (see Banana Walnut Pancakes, page 122), fruit compote (see pages 276 to 278), or homemade jam, such as Strawberry Jam (page 280).
Recipe information
Yield
makes 8 slices french toast
Ingredients
Preparation
Step 1
Stir together the cornflakes, 1/4 teaspoon of the cinnamon, and the granulated sugar in a pie plate or a large shallow bowl; set aside.
Step 2
Using a whisk or a mixer set on medium speed, beat the eggs in a large bowl until frothy. Add the buttermilk, brown sugar, vanilla, remaining 1/4 teaspoon of cinnamon, and the salt. Beat for 1 minute, or until well combined.
Step 3
Dip the bread slices, one at a time, in the egg mixture, turning to coat both sides. Shake the excess egg mixture back into the bowl. Carefully place the bread slices into the cornflake mixture and turn carefully to coat both sides. Arrange the prepared slices on a baking sheet.
Step 4
Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 375°F, testing to make sure it’s hot enough for a drop of water to bounce on it.
Step 5
Butter the griddle generously. Arrange the bread slices in a single layer on the griddle and cook well on each side for 2 to 3 minutes, or until golden brown, turning once with a spatula. If you’re using a skillet, you’ll need to do this in batches, depending upon the size of the skillet. After the toast is flipped, you may need to add more butter to the griddle. As you add butter, lift the French toast with a spatula so the butter flows underneath the griddling toast.
Step 6
Transfer the French toast to a platter or individual plates and serve it immediately, or keep it warm for up to 30 minutes in a 200°F oven.
Crunchy French Toast Stuffed with Cream Cheese and Blackberry Jam Variation
Step 7
Before cooking, make sure the bread is cut 1 inch thick. Using a sharp slicing knife, gently make a 2-inch-long incision in the bread by cutting into the edge of the slice and working the knife into the interior. Wiggle the tip of the knife gently as you work it into the slice, being careful not to tear a hole in the bread. Use a pastry bag or spoon to insert about 1 tablespoon blackberry jam (or another berry jam, if you prefer) and 2 tablespoons of room-temperature cream cheese. Continue the instructions for breading and cooking the Crunchy French Toast. Serve with maple syrup.
