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.
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
CRUNCHY OVEN FRENCH TOAST
Start Sunday morning off with a bang with this easy baked version of French toast, given an appealing crunch with corn flakes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h40m
Yield 4
Number Of Ingredients 9
Steps:
- Grease 15x10x1-inch baking pan. In shallow bowl, combine eggs, half-and-half, sugar, vanilla and salt; beat well. Place crushed cereal in another shallow bowl. Dip each bread slice in egg mixture, making sure all egg mixture is absorbed. Coat each slice with crumbs. Place in greased pan; cover. Freeze 1 to 2 hours or until firm.
- Heat oven to 425°F. Bake bread slices 15 to 20 minutes or until golden brown, turning once. Serve with syrup and strawberries. If desired, garnish with whipped topping.
Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 180 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 11 g, TransFat 1/2 g
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
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- 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.
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