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Categories:Viewed: 78 - Published at: 8 years ago
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 8 slices challah (each slice should be 3/4 to 1 inch thick, may substitute good white bread)
- 2 cups corn flakes, crumbled to about half their original size
- unsalted butter
- 2 -3 tablespoons sugar (optional)
- real maple syrup, warmed
Method
- Preheat oven to 325°; butter a baking sheet.
- In a shallow pie plate or shallow bowl, whisk the eggs, milk, vanilla, and salt together.
- Dunk the bread slices into the egg mixture and soak them for a few minutes on each side, turning as needed to coat evenly but not fully saturated.
- Place the cornflakes on a plate; press each slice of bread lightly into the cornflakes, coating both sides.
- Warm 2 tablespoons butter on a griddle or in a large heavy skillet over medium heat.
- Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
- If you wish, sprinkle each slice with sugar; place the first slices on the baking sheet and keep them warm in the oven.
- Continue cooking the remaining slices, adding more butter as needed.
- When all French toast is ready, serve with maple syrup.
