Cornflake French Toast Recipes

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CORNFLAKE-COATED BAKED FRENCH TOAST



Cornflake-Coated Baked French Toast image

We fed a group of hungry Air Force cadets "breakfast for dinner" with this go-to baked French toast, along with eggs, sausage, bacon and fresh fruit. -Lois Enger, Colorado Springs, CO

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings (1 cup syrup).

Number Of Ingredients 15

2 large eggs
1/2 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup cornflake crumbs
6 slices Texas toast
1/4 cup butter, melted
CINNAMON SYRUP:
2/3 cup sugar
1/3 cup light corn syrup
2 tablespoons water
1/2 teaspoon ground cinnamon
1/3 cup evaporated milk or 2% milk
1-1/2 teaspoons butter
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 450°. In a shallow bowl, whisk eggs, milk, salt and vanilla until blended. Place cornflake crumbs in another shallow bowl. Dip both sides of bread in egg mixture, then in cornflake crumbs, patting to help coating adhere., Place in a greased 15x10x1-in. baking pan. Drizzle with melted butter. Bake 10-12 minutes or until golden brown., For syrup, in a small saucepan, combine sugar, corn syrup, water and cinnamon; bring to a boil. Cook and stir 2 minutes. Remove from heat. Stir in milk, butter and extract. Serve with French toast.

Nutrition Facts : Calories 419 calories, Fat 13g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 619mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 1g fiber), Protein 8g protein.

CRUNCHY BAKED FRENCH TOAST



Crunchy Baked French Toast image

This is a great alternative to regular French toast. My husband and kids love it!

Provided by Dana R

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 25m

Yield 2

Number Of Ingredients 7

2 eggs
¼ cup milk
1 tablespoon white sugar
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cups corn flakes cereal, crushed
4 slices bread, toasted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat eggs, milk, sugar, vanilla extract, and cinnamon in a bowl; dip toast into egg mixture and press into crushed corn flakes until coated. Arrange coated toast in a single layer in a baking dish.
  • Bake in the preheated oven until lightly browned and crispy, 6 to 8 minutes per side.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 59.1 g, Cholesterol 188.4 mg, Fat 7.4 g, Fiber 2.5 g, Protein 13 g, SaturatedFat 2.3 g, Sodium 625.9 mg, Sugar 13.6 g

CRUNCHY ORANGE FRENCH TOAST



Crunchy Orange French Toast image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 orange
4 large eggs, lightly beaten
1 1/2 cups milk
1 teaspoon ground cinnamon
4 cups cornflakes, crumbled
3 slices bacon, cooked and crumbled
1 loaf challah, cut into 1-inch-thick slices
6 tablespoons unsalted butter
1 cup warm maple syrup
Ground cinnamon, for serving

Steps:

  • Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat.
  • Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes.
  • Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute.
  • While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet.
  • Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it's OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking.
  • Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch.
  • When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.

CORNFLAKE-CRUSTED BRIOCHE FRENCH TOAST



Cornflake-Crusted Brioche French Toast image

The recipe is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C.

Provided by dojemi

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1 loaf brioche bread (about 1 lb.)
1/3 cup half-and-half
2 teaspoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/4 teaspoon orange zest
4 eggs, lightly beaten
2 cups corn flakes, coarsely crushed
6 tablespoons unsalted butter
confectioners' sugar
maple syrup

Steps:

  • 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.

Nutrition Facts : Calories 312.7, Fat 24.7, SaturatedFat 14, Cholesterol 264.8, Sodium 327.3, Carbohydrate 16.1, Fiber 0.7, Sugar 4, Protein 8

FRENCH TOAST WITH CORNFLAKE CRUNCH



French Toast with Cornflake Crunch image

Make and share this French Toast with Cornflake Crunch recipe from Food.com.

Provided by BeckyF

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 large eggs
2 large egg whites
1/2 cup fresh orange juice
1/2 cup confectioners' sugar, plus additional for garnish
1 tablespoon cinnamon
2 teaspoons pure vanilla extract
1 pinch salt
2 2/3 cups corn flakes
8 slices of day old bread brioche bread or 8 slices challah
3 tablespoons unsalted butter
sliced strawberry (to garnish)
orange section (to garnish)

Steps:

  • Put the eggs, egg whites, orange juice, confectioners' sugar, cinnamon, vanilla, and salt in a mixing bowl.
  • Wisk until well mixed.
  • Spread 1/3 cup of cornflakes on the center of a piece of plastic wrap.
  • Dip a slice of bread quickly into the egg mixture, coating both sides.
  • Place bread onto the cornflakes.
  • Use a fork and press the top of the bread lightly to embed the cornflakes into the underside.
  • It should be solidly coated.
  • Set the bread slice aside, cornflake side down.
  • Working quickly, repeat the dipping process with the remaining slices of bread, using about 1/3 cup of cornflakes per slice.
  • Divide the butter between 2 large nonstick griddles or skillets.
  • Melt over medium heat until it is hot.
  • Transfer the slices, cornflake side down on the griddles.
  • Cook until both sides are browned, about 4 minutes each side.
  • (Lacking sufficient cooking surface, you can dip the slices and coat them with cornflakes as batches are cooked, keeping thte cooked slices warm in a preheated 200 degree oven.) Serve hot, cornflake side up.
  • Lightly sieve confectioners' sugar over the toast.
  • Garnish the plate with strawberries and orange segments.

Nutrition Facts : Calories 838.3, Fat 18.6, SaturatedFat 8, Cholesterol 181.5, Sodium 1474, Carbohydrate 140.3, Fiber 7.5, Sugar 20.4, Protein 25.7

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