Cornflake Crunch French Toast | Reimagining Cereal


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Sometimes you’ve just got to shake up your breakfast routine. While I love a good classic French toast or a bowl of cereal, it is so much more fun to reimagine their possibilities. I’m taking two of my favorite breakfast staples and combining them to create a simple and fun breakfast – Cornflake Crunch French Toast.

This recipe adds just a few more steps to your French toast routine and makes for a fun activity with your kids. They can help you crunch up your Cornflake cereal topping before you coat and bake your French toast. Head on over to your local Vons to pick up Kellogg’s Cornflakes in the cereal aisle!

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What you’ll need:

  • 2 cups cornflakes
  • 3 eggs
  • 1 ½ cups whole milk
  • 1 ½ teaspoon vanilla extract
  • 8 thick cut slices of bread (I use a French loaf or brioche loaf)
  • 2 tablespoons butter
  • Pure maple syrup
  • Fresh fruit of your choice.


Preheat oven to 375degrees. Line a baking sheet with parchment paper and set aside. Whisk the eggs, milk and sugar in a shallow dish. Crush cornflakes by hand into small pieces and place in another shallow dish. Cut your bread into thick slices. Soak the bread in the egg mixture, turning once and remove the bread. Let the excess egg mixture drip off and then dip the bread in the cornflakes pressing gently to coat. Turn over and coat the other side.


Melt 1 tablespoon of butter in a large nonstick skillet over medium heat Add half of the coated bread slices and cook until golden brown. Transfer to baking sheet and cook remaining butter along with remaining French toast slices.


Transfer to the over and bake until the French toast is cooked through, about 10 minutes. Serve with maple syrup and fresh fruit of your choice.



*Optional: Cut your banana slices, top with a heaping serving of granulated sugar. Carefully using your crème brulee torch, torch sugar on top of bananas until golden brown. Allow to cool and then top on French toast.

Please visit this website for more inspiration for creative breakfast and snack creations –


Otis Spunkmeyer Foods Now Available Nationwide!

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When I think back to growing up, certain foods (particularly sweet treats of course) figure prominently in my memories. I remember my obsession with fruit roll-ups, Big Stick popsicles and Thrifty’s Medieval Madness ice cream. Any hint of these and I’m instantly transported back to childhood. But one, sweet item that really sticks out and takes me right back to the playground is Otis Spunkmeyer Chocolate Chunk Cookies. As a kid I loved them above the rest. When it was school fundraiser time and there were Otis Spunkmeyer cookies to be sold, I was a happy girl!


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Lindt Chocolate Chip Cookie Ice Cream Sandwiches

I don’t know if you have heard but May 15th is National Chocolate Chip Cookie Day! Not like we need a reason to enjoy chocolate chip cookies, but an extra excuse to celebrate is always welcomed!

Lindt Chocolate Chip CookiesLMEC Chocolate Chip Cookie Recipe

To make this celebration extra special I decided to not just enjoy a chocolate chip cookie, but a chocolate chip cookie with chocolate chip ice cream sandwiched together for maximum decadent indulgence. And instead of any old chocolate I decided to make both recipes with my favorite Lindt Chocolate. I used three different chocolates to amplify the chocolate-y goodness. You can of course use just one of your favorite Lindt chocolate bars or many, this recipe is adaptable. I used the Lindt EXCELLENCE A Touch of Sea Salt bar for the cookies and left the sea salt topping off the cookies and I used the Lindt EXCELLENCE 70% Dark Chocolate bar for the ice cream. These bars are a pantry staple for me and I love how versatile they are. I can enjoy them when I want a piece of chocolate and they just as easily work in any dessert recipe. (keep reading to get the recipe!)


The Best Chocolate Cake Recipes

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Love chocolate cake? So do I! Bon Appetite shared a story about 3 Chocolate Cake Recipes You Need In Your Life, which got me thinking yeah you really do need chocolate cake in your life! So then I got to baking. I loved the tips in this post as well. For a more in depth read check out the original post here, my biggest take away was the addition of buttermilk for tenderness. Seems so obvious reading it, I do this with scones, but I actually don’t often do it with cake.

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There are two things I’m currently obsessed with – strawberries and TSugars Icing Mill. Fliping through my newest cookbook, Sweeter Off the Vine, I came upon the perfect recipe inspiration to incorporate the two. This cookbook is all about fruit desserts and is divided into seasons. Reading through Spring and Summer I cam upon a strawberry poundcake recipe that looked divine. Using this recipe as a guideline I made a few modifications and also incorporated my fave sugars from TSugars. To really enhance the fruit flavors I roasted the strawberries instead of making them with lavendar sugar as suggested. The pouncake base for these lovely strawberries is given extra umph from earthy pistachios. All in all, this recipe is simple summer goodness. The poundcake is dense, but light and the roasting of the strawberries really highlighted their juicy sweetness. You can top this with fresh whipped cream or in this case I used powdered sugar because my TSugars Icing Mill has changed my life and made icing desserts a breeze. No mess just a perfectly powdered sweet treat! This recipe is like a strawberry shortcake, but better.

Sweeter Off the Vine

Pistachio Pound Cake with Strawberries


Pound Cake

1 cup shelled pistachios

1 ½ cup all purpose flour

½ teaspoon baking powder

¾ teaspoon salt

¾ unsalted butter, softened

1 ¼ cup TSugars Cassonade Sugar

3 large eggs, at room temperature

½ teaspoon vanilla extract

¼ teaspoon almond extract

½ cup whole milk at room temperature

TSugars Icing Mill to top final product

Roasted Strawberries

1 ½ pounds strawberries

¼ cup sugar

½ vanilla bean, split lengthwise and seeds scraped from the pod


Position a rack in the center of the oven, preheat to 325degrees and flour a 9 by 5 by 3 inch loaf pan.

To make the cake: Grind the pistachios in a food processor just until they resemble flour. Be careful to not grind them into pistachio butter, though that would be delicious. Add the flour, baking powder, and salt to the bowl of the food processor. Pulse until combined.

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With the mixer on low speed, alternate adding the flour mixture and the milk to the batter in three additions, mixing until just combined. Finish mixing the batter by hand with a rubber spatula. Make sure to scrape the bottom and sides of the bowl to ensure even mixing.

Pour the batter into the prepared pan, smooth the top, and bake until the cake is golden brown and a toothpick inserted into the center come out clean, 45 to 55 mintues. Cool for 15 minutes in the pan, then remove the cake to a rack to cool completely.

To make the strawberries: Combine the sugar and vanilla seeds. Hull and slice the strawberries in half if they are small, in quarters if they are larger; combine the sliced strawberries and sugar in a bowl and gently stir. Place on a baking sheet and roast in the oven at 425 degrees until strawberries go limp and soft.

To serve: slice the cooled cake into thick pieces and top each slice with a generous spoonful of berries and their juices. Top with TSugars powdered sugar or whipped cream or both!

Extra cake keeps in an airtight container at room temperature for three days.


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Cake cake cake cake cake… and it’s not even my birthday! Well it almost is my birthday and my blog birthday so in honor of both this week’s Sweet of the Week is the mind-blowingly delicious tres leches birthday cake from Trois Familia in Silverlake. Not only is it perfectly soaked in sweetned condensed milk with a nice crumb, but it is chock full of rainbow sprinkles uping the fun factor of the cake. Now I’ve had many cakes in my life and I have to say as far as cakes go this cake is one hundred! Run don’t walk to enjoy a slice. And if you are lucky like me you may even get a birthday candle too.


Added bonus was Chef Ludo himself helping me capture the perfect french vanilla waterfall on his churro french toast that I enjoyed as second dessert!

Trois Familia 3510 Sunset Blvd, Los Angeles, CA 90026

Banana Honey Peanut Butter Yogurt Smoothie

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This smoothie recipe is perfect for the both morning or afternoon. It is a decadent yet healthier treat to get you through the day and great for kids too. The Dannon Vanilla lowfat yogurt adds the perfect amount of creamy richness and the Jif Creamy Peanut Butter packs it full of protein. Throw in some just ripe bananas and a little honey and you have a smoothie that feels more like a milkshake and just as enjoyable as one!


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E.P. L.P. in West Hollywood is a super stylish and sleek spot for great rooftop drinks and great Southeast Asian food, but what you may not know is that it is a great spot for delicious desserts! Pastry chef Zen Ong just rolled out a really inventive new Spring dessert selection, incorporating his own Indonesian/Australian culinary background and influences into the menu.

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PH. 310 855 9955

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Wolf is the newly opened restaurant from chef Marcel Vigneron on Melrose Ave. in Los Angeles. The menu features seasonal Los Angeles cuisine made from locally – sourced ingredients. Beyond the amazing savories is a swoon-worthy dessert menu. They have a Blueberry Souffle with violet ice cream that is melt in your mouth good. I didn’t get a chance to try the Roasted Banana with maple whip, peanut tuile and cacao, but the Not Your Grandma’s Chocolate Cake was heavenly. It is topped with gianduia ice cream, candied hazenuts and gold and is essentially a refined cake version of ferrero rochers!

Wolf is open for dinner Tuesday–Thursday from 6pm – 10pm, and Friday—Saturday from 6pm – 11pm.
7661 Melrose Ave. CA 90046.