Cornflake Crusted French Toast

Portland was a great breakfast town.  There were restaurants that had sit down breakfast everywhere.  We read this in our guidebook before the trip and were excited since last summer we went to Washington, D.C. for vacation and could only find bagels, doughnuts, or crepes.  I’ve got nothing against bagels, but if you want french toast or pancakes they don’t really cut it.  I’ve been hearing about corn flake crusted french toast for awhile, and finally tried it at Mother’s Bistro and Bar.  Unsurprisingly it’s really good.  The crunch of the cereal provides a nice contrast to the softness of the bread.

My local bakery only sells challah bread Thursday through Sunday so I bought a white loaf and sliced it into 3/4 inch slices.  You’ll want a soft bread and it needs to be sliced thick.  If the slices are too thin you’ll feel like you’re eating a bowl of cornflakes with syrup instead of milk.

I cooked two pieces at a time and used a little less than a tablespoon of butter to cook each batch.  It gives them a really golden, buttery crust.  You can serve the french toast with maple syrup, jam, or fresh berries.

Cornflake Crusted French Toast

6 slices of bread (about 3/4 inch thick)
3 eggs
1/2 cup of milk
1/2 tsp. cinnamon
2 cups of cornflakes, crushed

1. Whisk together milk, eggs, and cinnamon in a shallow dish.

2. Put 2 cups of cornflakes in a large ziploc bag.  Crush with a rolling pin or the bottom of a measuring cup.

3. Melt 1 tbsp. of butter in a frying pan over medium heat.

4. Put two slices of the bread in the egg mixture.  Let it sit for ten seconds and then flip.  After another ten seconds remove the bread and coat in cornflakes.

5.  Cook the french toast until it’s golden brown, about 2 minutes on each side.