Kid-friendly crunchy French Toast made with sliced bread, eggs, milk, vanilla and coated in crunchy cornflake crumbs.
While visiting my goddaughter Piper and her sisters Alden and Reilly one morning, the girls surprised me by making me their favorite version of French toast for breakfast – a “crunchy” French toast!
To make this French Toast, first lightly toast squares of bread in the oven, then dip them in an egg and milk mixture, dip them in shredded corn flakes, and bake them in the oven. It’s the corn flakes that give this French toast its crunch.
These little squares of french toast were actually quite good, especially with butter and real maple syrup!
The recipe comes from a book they got for Christmas – Kitchen for Kids. Thanks girls! (More pictures)
Crunchy french toast
ingredients
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2 to 3 slices breadcut into quarters
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1 Cup Cornflakes muesli
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2 big eggs
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1/3 Cup milk
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1/2 teaspoon all purpose flour
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2 drops vanilla
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butter
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pancake syrup
method
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Preheat oven, prepare baking tray:
Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
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Lightly toast bread in the oven:
Lightly toast the bread pieces on a baking sheet lined with parchment paper in the preheated oven (doesn’t need to be at full temperature) for 5 minutes. Cool the bread completely.
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Crush the cornflakes:
Seal the cornflakes in a heavy plastic bag. Crush them to the size of oatmeal with a rolling pin. Pour into a casserole dish or flat plate. Put aside.
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Soak bread slices in egg mixture:
In a large bowl, whisk together the eggs, milk, flour, and vanilla until combined. Make sure there are no lumps of unmixed flour. Pour into a casserole dish or flat plate. Lay the pieces of bread in portions in the egg mixture. Soak in the egg mixture for about 1 minute on each side. Be careful not to tear the bread.
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Sprinkle with crumbled cornflakes:
Place the pieces of bread in the cornflake crumbs. Spread both sides with the crumbs. Place on the greased baking sheet.
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Bake:
Bake at 400°F for 10 minutes on one side. Then turn with tongs or a spatula and bake for another 5 to 10 minutes until the crumbs start to brown.
Eat warm with butter and pancake syrup.
Based on a recipe in Kitchen for Kids: 100 Amazing Recipes Your Children Can Really Make by Jennifer Low.
| nutritional information (per serving) | |
|---|---|
| 155 | calories |
| 4g | Fat |
| 20g | carbohydrates |
| 8g | protein |
