Crispy Corn Flake French Toast
This is any kid’s dream breakfast: bread dipped in cinnamon batter, coated in crushed frosted flakes and cooked to golden brown perfection piled with berries, whipped cream and maple syrup. Ok, it's also my dream breakfast.
During the week I eat the same breakfast almost every day: oatmeal with brown sugar. It's not very exciting but it keeps me full while I run around. On the weekends I like a more exciting start to the day since I have the time and am usually cooking for more people than just myself. This french toast is perfect for summer when strawberries and blueberries are in season and they are juicy and sweet.
½ cup whole milk
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
8 slices ½”-thick buttermilk bread
4 cups frosted corn flakes, lightly crushed
6 tablespoons unsalted butter
Confectioner’s sugar, for dusting
Sliced strawberries & blueberries, for serving
Whipped cream, for serving
Maple syrup, for serving
In a medium mixing bowl whisk together the eggs, milk, vanilla, cinnamon and salt. Add the crushed frosted corn flakes to a large shallow bowl.
Heat a griddle or large sauté pan over medium heat. Add 2 tablespoons of the butter and allow to melt.
Dip one piece of bread at a time into the egg mixture and coat both sides, then dip each side of the bread in the corn flakes until you've formed a generous crust.
Add the coated bread to the griddle and cook until golden brown, about 3 minutes on each side. Repeat with the remaining slices of bread, adding additional butter to the pan as needed.
Serve warm dusted with confectioner’s sugar then top with berries, whipped cream and maple syrup.