Have I convinced you yet to make cornflake or crispy crunch? If not, maybe today’s post will tip the balance!
Years ago I stayed at the Parker Palm Springs, a Jonathan Adler paradise with very delicious food and beautiful grounds. For breakfast one morning I ordered French toast that was coated in…wait for it…I bet you can’t guess…or maybe you can…crisped rice! That French toast was SO GOOD. Okay, so I think you can figure out the rest of this story…when Cora started telling me about cornflake crunch in the Milk Bar cookies, visions of crispy French toast danced in my head.
This week we tried making French toast with both the crispy crunch and the cornflake crunch. The crispy crunch was good, but I LOVED the French toast with cornflake crunch coating. It had a great crisp texture and was very tasty!
So, that’s all I’ve got so far for the cornflake and crispy crunch…but I’m sure I’ll think of more ways to use it! And if you think of other ways too, please share!
Crispy French Toast
From Jane Maynard, This Week for Dinner
- Sliced bread of your choosing (French, brioche, whatever!)
- Eggs whisked with about 1 tablespoon of milk per 2 eggs or so (2-3 slices of bread per egg)
- Cornflake crunch (you can use crispy crunch, too, but I liked cornflake better)
Dip bread slices in whisked egg. Dip in cornflake crunch to coat both sides. Dip bread AGAIN in the egg – some of the crunch will fall off, but that’s okay, most of it will stay on and you can just sort of pat it back in place.
Cook in a buttered pan over medium-low to medium heat until both sides are browned.
Delicious coated in butter and pure maple syrup!