An interesting twist on French Toast. Kids love it and I’ve seen an adult or two ask for seconds. Wow the folks you cook for with this version.
About 8 slices of Challah or any egg bread
1/2 cup half-n-half
2 tsp. sugar
1 tsp. cinnamon
1/4 tsp. kosher salt
4 extra large eggs, beaten lightly
4 cups of crushed cornflakes – (Place in a zip-lock bag and crush with a rolling pin)
Butter
Heat about 3 Tbsp. of butter in a large nonstick skillet until just foaming.
In a shallow bowl or pie dish, whisk the half-n-half, sugar, cinnamon, salt and eggs. Put the crushed cornflakes into another shallow dish. One at a time dip the bread in the egg mixture then press into the cornflakes on both sides. Transfer to the pan and cook on both sides until golden brown, about 3-5 minutes per side. Place on plates and sprinkle with confectioners’ sugar or maple syrup – whatever you want.