Cornflakes Toast

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)

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.