CORNFLAKE-COATED BAKED FRENCH TOAST
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
Time 25m
Yield 6 servings (1 cup syrup).
Number Of Ingredients 15
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
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
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
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
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
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
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
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
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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CORNFLAKE CRUSTED FRENCH TOAST - CULINARY HILL
From culinaryhill.com
Ratings 19Total Time 30 minsCategory BreakfastCalories 446 per serving
- Preheat oven to 200 degrees. In a large shallow bowl, whisk together milk, eggs, sugar, cinnamon, salt, and vanilla until well blended. Slowly whisk in flour and baking powder until smooth.
- Add cornflakes to a second shallow bowl and place next to the batter. Heat 1 inch oil in a heavy skillet to 325 degrees.
- Working with 1 or 2 bread slices at a time, dip bread in batter and allow any excess to drip off and back in to the bowl. Roll generously in cornflake crumbs. Immediately fry in oil until golden brown, about 1 minute per side.
- Drain on paper towels and transfer to a baking sheet in oven to keep warm. Repeat with remaining bread slices. Serve warm with your favorite toppings such as maple syrup, powdered sugar, whipped cream, fresh fruit, or candied pecans.
CORNFLAKE-CRUSTED FRENCH TOAST WITH BANANAS - FOOD …
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5/5 (3)Author Food Network KitchenServings 4Difficulty Easy
- Preheat the oven to 375 degrees F. Combine 1 tablespoon butter, the bananas and maple syrup in a small saucepan and bring to a bare simmer over medium heat; keep warm.
- Whisk the eggs, milk and sugar in a shallow dish. Put the crushed cornflakes in another shallow dish. Soak the bread in the egg mixture, turning once, about 45 seconds. (Remove before the bread is soggy.) Let the excess egg mixture drip off, then dredge the bread in the cornflakes, pressing gently to help them adhere. Set aside on a plate.
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the bread and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet. Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread. Transfer to the oven and bake until cooked through, about 10 minutes. Top with the banana syrup.
ULTIMATE CRISPY FRENCH TOAST WITH CORN FLAKES | THE …
From theworktop.com
4.8/5 (17)Total Time 25 minsCategory Breakfast, BrunchCalories 302 per serving
- Lay the bread slices in a casserole dish. Pour on the egg mixture. Allow to soak for 1 minute then flip the bread slices over. Allow to soak for about 10 minutes, until the bread has absorbed all the egg mixture.
- Crumble the cornflakes until each flake is about 1/2 the size of an original flake. Place the cornflakes in a shallow bowl, such as a pasta bowl.
- Heat a large (12-inch) non-stick skillet over medium heat and melt 2 tablespoons of butter. When the pan is hot, dip the French toast slices in the cornflakes, lightly pushing so the cornflakes stick to the bread slices.
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