Fluffy French toast with a golden cornflake crust. It’s a simple twist on an iconic breakfast dish that will take your mornings to the next level!
Total Time
30min
5.0
2 Ratings
Author: Symmetry Breakfast
Servings:
2
Ingredients
•
2
Eggland's Best Classic Eggs
•
1 1/4
cups
Whole Milk
•
1
tsp
Vanilla Extract
•
7
oz
Corn Flakes
•
3/4
cup
Almond Flour
•
4
slices
Thick
Brioche
•
2
Tbsp
Butter
, divided
•
1 1/2
Tbsp
Powdered Confectioners Sugar
•
to taste
Maple Syrup
Cooking Instructions
1.
In a mixing bowl combine Eggland's Best Classic Eggs (2), Whole Milk (1 1/4 cups), and Vanilla Extract (1 tsp).
2.
Slice Brioche (4 slices) into thick, 1 ½-inch (3cm) slices. If using pre-sliced brioche, then continue to the next step.
3.
Crush the Corn Flakes (7 oz) in a food processor or in a zip lock bag with a rolling pin.
4.
Combine crushed cornflakes with the Almond Flour (3.5 oz) on a plate or shallow dish.
5.
Dip all the brioche slices into the egg mixture. Lay dipped slices in a tray, pour the remaining mixture over the bread and let sit for 3-4 minutes, or until all of the liquid has absorbed into the bread.
6.
Take two slices of the eggy brioche and place in the cornflake mix, evenly coating on all sides.
7.
Preheat the oven to 200 degrees F (90 degrees C).
8.
In a frying pan, add half the Butter (1 Tbsp) and melt over medium-low heat.
9.
Fry the slices in the butter, flipping after about 30-45 seconds or until a deep golden brown.
10.
Clean out the pan, then repeat with Butter (1 Tbsp) and remaining slices.
11.
Place finished pieces on a parchment lined baking tray. Bake in the oven for 10 minutes to cook the inside and for the crust to continue to crisp up.
12.
Plate with some Maple Syrup (to taste), alongside fresh fruit if desired. Dust the slices with Powdered Confectioners Sugar (0.5 oz) and serve!
Nutrition Per Serving
CALORIES
1257
FAT
51.3 g
PROTEIN
38.9 g
CARBS
161.2 g
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