This French toast is one of my favorites. Thick slices of sweet Challah bread are dipped in a vanilla-infused egg batter, then coated with crushed cornflakes on one side. The blend of textures truly sets this dish apart.
Challah is ideal for this recipe, standing up well to the batter and crunchy coating. If Challah isn’t available, any thick-sliced bread will work .
Ingredients
- 2 C whole milk
- 1/4 tsp vanilla bean paste or 1/2 tsp pure vanilla extract
- 1 loaf challah bread, sliced into 2" thick pieces
- 2 C corn flakes, gently crushed
- 1/2 tsp cinnamon
- 1 T sugar
- butter and maple syrup to taste
- sliced, fresh bananas (optional)
Instructions
- Preheat a griddle to medium heat and the oven to 200 °F
- In a bowl, whisk the milk, vanilla, and eggs together until combined.
- In a separate bowl, mix the cornflakes, sugar, and cinnamon together. Pour onto a plate or pie dish.
- Dip each slice of bread into the egg mixture and allow any excess to drip off and immediately press one side of the bread into the cornflake mixture.
- Place the toast on the griddle and cook until each side is golden brown. Transfer the cooked slices to a baking sheet and keep them warm in the oven while you prepare the remaining pieces.
- Serve with butter, a sprinkle of powdered sugar, maple syrup and sliced bananas.
