Cinnamon Cornflake French Toast is a delightful twist on a classic breakfast favorite that will elevate your morning routine. Imagine sinking your teeth into golden-brown slices of bread, perfectly coated in a crunchy cornflake crust, with the warm, aromatic essence of cinnamon wafting through the air. This dish not only tantalizes your taste buds but also brings a sense of nostalgia, as it combines the comforting flavors of traditional French toast with a playful, crispy texture that everyone loves.
Originating from the need to make use of leftover bread, French toast has been a beloved breakfast staple across various cultures for centuries. The addition of cornflakes and cinnamon adds a modern flair, making this Cinnamon Cornflake French Toast a favorite among families and brunch enthusiasts alike. People adore this dish not just for its incredible taste and texture, but also for its convenience; its quick to prepare and can easily be customized with your favorite toppings. Whether youre serving it for a special occasion or a simple weekday breakfast, this recipe is sure to impress and satisfy.
Ingredients:
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 slices of bread (preferably thick-cut, such as brioche or challah)
- 2 cups cornflakes, crushed
- Butter or oil for frying
- Maple syrup, for serving
- Powdered sugar, for garnish (optional)
- Fresh fruit, for serving (optional)
Preparing the Batter
- In a large mixing bowl, crack the 4 large eggs and whisk them until they are well beaten.
- Add 1 cup of milk to the eggs and continue whisking until the mixture is smooth and combined.
- Stir in 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Mix until all ingredients are fully incorporated.
- Set the batter aside to allow the flavors to meld while you prepare the cornflake coating.
Preparing the Cornflake Coating
- In a separate bowl, place 2 cups of crushed cornflakes. You can crush them by placing them in a zip-top bag and using a rolling pin or your hands to break them into smaller pieces. Aim for a coarse texture, not a fine powder.
- If desired, you can add an extra sprinkle of cinnamon to the crushed cornflakes for added flavor. Mix well to combine.
Coating the Bread
- Take one slice of bread and dip it into the egg mixture, ensuring that both sides are fully coated. Allow any excess batter to drip off.
- Immediately transfer the coated bread slice to the bowl of crushed cornflakes. Press down gently to ensure the cornflakes adhere well to the bread.
- Repeat this process for all 8 slices of bread, placing the coated slices on a plate or baking sheet as you go. Make sure to keep the slices separate to avoid sticking.
Cooking Process
- Heat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to the pan, allowing it to melt and coat the surface evenly.
- Once the skillet is hot, carefully place the first batch of coated bread slices onto the skillet. Depending on the size of your skillet, you may need to cook in batches. Do not overcrowd the pan.
- Cook the bread for about 3-4 minutes on one side, or until the cornflake coating is golden brown and crispy. Use a spatula to check the underside for doneness.
- Once golden, flip the slices over and cook for an additional 3-4 minutes on the other side. Adjust the heat as necessary to prevent burning.
- After cooking, transfer the French toast to a warm plate or keep it in a low oven (around 200°F or 93°C) to keep warm while you cook the remaining slices.
Assembling and Serving
- Once all the French toast slices are cooked, its time to serve. Arrange the slices on individual plates or a large serving platter.
- Drizzle each slice generously with maple syrup. You can also dust with powdered sugar for an extra touch of sweetness and presentation.
- If desired, add fresh fruit such as sliced strawberries, blueberries, or banana on the side or on top of the French toast for added flavor and nutrition.
- Serve immediately while warm, allowing everyone to enjoy the crispy texture and delicious flavors of the Cinnamon Cornflake French Toast.
Tips for Perfect French Toast
- For the best results, use day-old bread or slightly stale bread. This helps the bread absorb the egg mixture without becoming too soggy.
- Feel free to experiment with different types of bread, such as sourdough or whole grain, for unique flavors and textures.
- If you want to make this dish ahead of time, you can prepare the batter and coating
Conclusion:
In summary, this Cinnamon Cornflake French Toast is a delightful twist on a classic breakfast favorite that you simply must try. The combination of crispy cornflakes and warm cinnamon creates a texture and flavor profile that is both comforting and exciting. Not only does this recipe elevate your morning routine, but it also offers a fun way to impress family and friends during brunch gatherings. For serving suggestions, consider pairing your French toast with fresh fruits like strawberries or bananas, a drizzle of maple syrup, or a dollop of whipped cream for an extra indulgent touch. You can also experiment with variations by adding chocolate chips, nuts, or even a splash of vanilla extract to the egg mixture for a personalized flavor boost. We encourage you to give this Cinnamon Cornflake French Toast a try and share your experience with us! Whether you stick to the classic recipe or make your own unique adaptations, we would love to hear how it turns out. Dont forget to snap a picture and tag us on social media to inspire others to enjoy this delicious breakfast treat. Happy cooking! Print
Cinnamon Cornflake French Toast: A Delicious Twist on a Classic Breakfast
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Enjoy a delicious breakfast with Cinnamon Cornflake French Toast, featuring thick slices of bread dipped in a creamy egg mixture, coated in crunchy cornflakes, and cooked to golden perfection. Serve with maple syrup and fresh fruit for a delightful start to your day.
Ingredients
Scale- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 slices of bread (preferably thick-cut, such as brioche or challah)
- 2 cups cornflakes, crushed
- Butter or oil for frying
- Maple syrup, for serving
- Powdered sugar, for garnish (optional)
- Fresh fruit, for serving (optional)
Instructions
- In einer großen Schüssel die 4 großen Eier aufschlagen und gut verquirlen.
- 1 Tasse Milch zu den Eiern hinzufügen und weiter verquirlen, bis die Mischung glatt und gut vermischt ist.
- 1 Teelöffel Vanilleextrakt, 1 Teelöffel gemahlenen Zimt und 1/4 Teelöffel Salz unterrühren. Alles gut vermischen.
- Den Teig beiseite stellen, damit sich die Aromen entfalten können, während Sie die Cornflake-Beschichtung vorbereiten.
- In einer separaten Schüssel 2 Tassen zerdrückte Cornflakes geben. Diese können in einem Zip-Beutel mit einem Nudelholz oder mit den Händen zerdrückt werden, um eine grobe Textur zu erreichen.
- Falls gewünscht, können Sie eine zusätzliche Prise Zimt zu den zerdrückten Cornflakes hinzufügen. Gut vermischen.
- Eine Scheibe Brot nehmen und in die Eiermischung tauchen, sodass beide Seiten gut beschichtet sind. Überschüssigen Teig abtropfen lassen.
- Die beschichtete Brotscheibe sofort in die Schüssel mit den zerdrückten Cornflakes übertragen. Sanft drücken, damit die Cornflakes gut am Brot haften.
- Diesen Vorgang für alle 8 Brotscheiben wiederholen und die beschichteten Scheiben auf einen Teller oder ein Backblech legen. Achten Sie darauf, die Scheiben getrennt zu halten, um ein Verkleben zu vermeiden.
- Eine große Pfanne oder Grillplatte bei mittlerer Hitze erhitzen. Einen Esslöffel Butter oder Öl in die Pfanne geben und schmelzen lassen, um die Oberfläche gleichmäßig zu beschichten.
- Sobald die Pfanne heiß ist, die erste Charge beschichteter Brotscheiben vorsichtig in die Pfanne legen. Je nach Größe der Pfanne müssen Sie möglicherweise in Chargen kochen. Die Pfanne nicht überfüllen.
- Das Brot 3-4 Minuten auf einer Seite garen, bis die Cornflake-Beschichtung goldbraun und knusprig ist. Mit einem Spatel die Unterseite auf Garstärke überprüfen.
- Wenn sie goldbraun sind, die Scheiben umdrehen und weitere 3-4 Minuten auf der anderen Seite garen. Die Hitze nach Bedarf anpassen, um ein Verbrennen zu vermeiden.
- Nach dem Garen die French Toast auf einen warmen Teller übertragen oder im Ofen bei niedriger Temperatur (ca. 200°F oder 93°C) warm halten, während Sie die restlichen Scheiben garen.
- Sobald alle French Toast-Scheiben gar sind, diese auf einzelnen Tellern oder einem großen Servierteller anrichten.
- Jede Scheibe großzügig mit Ahornsirup beträufeln. Optional mit Puderzucker bestäuben für eine zusätzliche Süße und ansprechende Präsentation.
- Falls gewünscht, frisches Obst wie geschnittene Erdbeeren, Blaubeeren oder Bananen an die Seite oder oben auf den French Toast legen für zusätzlichen Geschmack und Nährstoffe.
- Sofort warm servieren, damit jeder die knusprige Textur und die köstlichen Aromen des Cinnamon Cornflake French Toast genießen kann.
Notes
- For the best results, use day-old bread or slightly stale bread. This helps the bread absorb the egg mixture without becoming too soggy.
- Feel free to experiment with different types of bread, such as sourdough or whole grain, for unique flavors and textures.
- If you want to make this dish ahead of time, you can prepare the batter and coating in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes