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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a huge breakfast hit around our house. It takes a little more effort than “regular” French toast but it is well it. The objective is to make it crunchy on the outside, warm and gooey on the inside. The determining factors to the internal gooeyness is the dryness of the bread and the time the bread spends in the custard so adjust to your liking. Read more . The bread is sliced the night before and allowed to dry out to a stale consistency so it will readily absorb the custard the next morning. The bread rehydrates very nicely after a soak in the custard so don’t worry about it being a little hard, just don’t dry it out to the point where it will snap and break. Not dry enough and it wont absorb enough custard, too dry and it breaks when you press it into the cornflakes ….. There also is personal preference involved so practice makes perfect. If you own a griddle this is the time to use it because you can get a lot of them on it at once and save yourself some time. It can be served dusted with powdered sugar or drizzled with your favorite syrup, but this recipe stands up just fine to serving as is. Ingredients:
equipment |
2 medium bowls (one for the custard, one for the cornflakes) |
baking sheet |
non stick skillet or griddle |
ingredients |
1.5 cup half and half |
4 eggs |
1/4 cup honey, microwave a few seconds to make warm and thin, not hot. |
pinch of salt |
stick of butter |
unsliced french loaf |
4 cups cornflakes cerial, coarsely crushed (palm of your hand and a gallon zipper bag) |
Directions:
1. THE NIGHT BEFORE:
2. Slice French loaf into 1.5” slices and set them on your oven racks spaced an inch or two apart with the oven off and the door ajar to allow the bread to dry out a bit.
3. In a bowl whisk the half and half and warm honey together until incorporated then add the eggs and continue whisking until they also are incorporated. Cover and refrigerated overnight.
4. THE NEXT MORNING:
5. PREPARATION:
6. Remove bread from the oven and custard from the refrigerator.
7. Crush corn flakes and put them in a large bowl.
8. Preheat oven to 300F.
9. MANUFACTURING:
10. Soak the bread in the custard for 40-60 seconds on each side, then press into cornflakes to thoroughly coat. Adjust the soak time to make the internal gooeyness to your liking.
11. Heat griddle or skillet over medium heat, slightly fold back the wrapper of the butter like a banana peel and use to quickly coat with butter.
12. Immediately place the toast into the buttered pan and cook for 3-4 min on each side, until the cornflakes brown a little.
13. Remove toast from the griddle directly to baking sheet and bake in center of preheated oven for 5-7 minutes.
14. Remove from oven and serve immediately. Top with butter, syrup, powdered sugar, fruit, or my fave, nothing at all.
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