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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!
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 – http://cbi.as/3ypo-