Crunchy French Toast
- Cooking Time: 10
- 2 or 3 slices of bread, cut into quarters
- 1 cup cornflake cereal
- 2 large eggs
- 1/3 cup milk
- 1/2 teaspoon all-purpose flour
- 2 drops of vanilla
- Butter and pancake syrup
- Preheat oven to 400°F. Line a baking sheet with parchment paper or Silpat.
- Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.
- Seal the cornflakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside.
- In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread.
- Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs. Place on the lined baking sheet.
- Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown. Eat warm with butter and pancake syrup.