Crispy French Toast
From Jane Maynard, This Week for Dinner
Recipe type: Breakfast
  • 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)
  • Butter
  1. 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.
  2. Cook in a buttered pan over medium-low to medium heat until both sides are browned.
  3. Delicious coated in butter and pure maple syrup!
Recipe by This Week for Dinner at