New recipes

Cornmeal-Crusted French Toast

Cornmeal-Crusted French Toast


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

My sister Kate is living and teaching in Arkansas, and has made a habit of coming home to New York City with gifts for me and the rest of the family. On one of her recent trips home, Kate brought me a new gift: an oversized bottle of sorghum syrup, which I’d admired at a small shop when I was there.

For this French Toast recipe, I added the buttermilk to the milk-egg mixture and the cornmeal as a coating all in a nod to the sorghum’s Southern derivation. Naturally, you can replace the sorghum with good old Northern maple syrup. — Cara

Ingredients

  • 4 eggs
  • ¾ cup buttermilk
  • ¼ cup milk
  • 1 tablespoon bourbon
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • Salt
  • Eight 1 ½-inch slices challah (from 1 loaf)
  • ¼ cup cornmeal
  • 2 tablespoons butter
  • Softened butter, for serving
  • Sorghum syrup, for serving

Directions

Combine the eggs, buttermilk, milk, bourbon, 2 tablespoons of sugar, vanilla, and a pinch of salt in a large, shallow bowl. Layer in the challah slices, flipping to coat each one. Let sit for 15-20 minutes.

Meanwhile, combine the remaining 1 tablespoon sugar, the cornmeal, and a pinch of salt on a plate. Stir to combine.

Take each slice and let any excess milk mixture drip off, then place it in the cornmeal. Flip to coat both sides.

Melt 1 tablespoon butter in a large frying pan over medium heat. In batches, fry the French toast until golden and cooked through, flipping once. It should take 3-4 minutes per side. Repeat with the remaining slices, adding more butter to the pan as needed. You can also double team and get two pans going at once.

Top the French toast with a generous smear of softened butter and a substantial drizzle of sorghum syrup.


Cornflake Crusted French Toast

I’m so excited to share this Cornflake Crusted French Toast recipe for 3 reasons:

  1. I love brunch!
  2. I love french toast!
  3. This recipe was inspired by my favorite brunch spot in LA, Blu Jam Cafe!

If you’re a fellow french toast lover and you haven’t tried crispy french toast yet, you have to try this recipe!

The inside of the french toast is light and pillowy, while the outside has a delicious crispy crunch, it’s basically taking a good thing and making it even better!

  • 1 cup milk
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 4 cups corn flakes cereal
  • ½ loaf of french bread (cut into 8 slices)

Place the milk, eggs, vanilla and cinnamon in a shallow bowl and whisk well.

In another shallow bowl, add the corn flakes and crush well. Now you could use some fancy mechanism for this, or you could use my method, the “hand crushing” method, it’s super fancy y’all!

Place each slice of bread in the egg mixture. Soak each side for about 15 seconds.

Transfer to the bowl of crushed cornflakes and cover each side of the french toast.

Heat a large skillet over medium heat. Spray with cooking spray.

Add two pieces of french toast to the skillet at a time and cook for 4-5 minutes per side.

Serve with fresh fruit, if you’d like and top with maple syrup or powdered sugar.

Yes, that is in fact a picture of me “making it rain” powdered sugar!


Cereal Crusted French Toast Sticks

Start by slicing fluffy brioche bread into sticks. You typically get about three sticks per bread slice. Note, brioche bread is the best for French Toast!

In a shallow bowl whisk together 4 eggs, 1/2 cup of milk, 1 tsp vanilla extract, and 1 tsp cinnamon. Whisk whisk whisk until everything comes together.

In another shallow bowl crush up 4 cups of cereal! I like to use frosted flakes but you can use corn flakes, fruity pebbles, cinnamon toast crunch etc. I do like using my food processor to crush the cereal. Though if you don’t have one, put the cereal into a zip top bag and give it a good bang with a rolling pin. In the end you want the cereal to be a corse sand texture.

Warm a pan on medium heat and add about 1 tablespoon of unsalted butter to the pan. While the butter melts, dredge your bread sticks first in the egg mixture and then in the cereal.

Cook the coated French toast sticks for a few minutes on each side or until the cereal has turned a nice golden color. Play around with your heat while keeping it on the lower side, you want to cook these low and slow so the outside doesn’t burn before the egg coating has a chance to cook through.

I love sprinkling a bit of cinnamon and sugar right on top before serving for an added sugary crunch! Serve them warm and they are ready to be dunked into syrup!


Cereal-Crusted French Toast

Custardy, soft french toast is a classic breakfast option. You can do so much with the basic recipe just by using different types of bread. White bread makes the most basic french toast, while cinnamon raisin bread makes the dish taste almost like a cinnamon bun. Unlike pancakes, where you can just toss in some berries, it can be difficult to add additional flavors or textures to french toast, but if you can manage it, you’ve just taken a good breakfast dish to a great one.

This is one of my favorite french toast variations: Cereal-Crusted French Toast. The concept is the same as breading chicken or pork, but instead of dipping the egg-soaked bread into breadcrumbs, you dip it into cereal. I like to use Rice Krispies for this, as they are easy to stick onto the toast and cook up nicely. Crushed cornflakes work very well, too, but there are many other cereals that should work. Kids might even like to see colorful crushed Fruit Loops coating their toast. I would just avoid using cereals that have add-ins, like dried fruits or marshmallows, both of which might burn as the french toast cooks and won’t contribute to the crunchy crust on the toast. I would also recommend using a thicker, or firmer, bread for this recipe because the bread will be a little easier to handle when you go to dip it in the crushed cereal mixture.

The crusted french toast doesn’t take any longer to cook than regular french toast, but should be served immediately to preserve the crispiness of the cereal coating. The number of pieces of french toast you get from this recipe will vary based on your bread selection, but the recipe can easily be doubled if you need to serve a crowd.

Cereal-Crusted French Toast
3 large eggs
3/4 cup milk
1 tsp vanilla extract
4-6 thick slices of bread
approx 2 cups Rice Krispies, lightly crushed (or other plain cereal)

In a medium bowl, whisk together eggs, milk and vanilla. Pour into a pie plate.
Place crushed cereal into another pie plate or shallow, wide bowl.
Preheat frying pan or griddle over medium-high heat. Lightly grease with butter or nonstick spray.
Soak each slice of bread in the egg mixture, turning once to coat thoroughly. Carefully transfer bread to cereal plate, and press down to coat both sides of the bread.
Cook french toast on preheated griddle until it is cooked through – no liquid should run out when lightly pressed – and lightly browned on both sides.


9 French Toast Recipes That Are Delightfully Sweet

French toast is a decadent breakfast staple in the South. Only requiring two ingredients&mdashbread and eggs, this classic dish is perfect to make when you have busy mornings and need to throw together a quick breakfast. We love to pair our French toast with Deviled Grits and crispy bacon to create the ultimate breakfast platter filled with buttery, savory, and sugary flavors. While we love our tried-and-true French toast, we thought we&rsquod transform this ordinary breakfast dish into indulgent, creative concoctions like Creme Brulee French Toast and Eggnog French Toast Casserole. One bite into these inventive recipes and you&rsquoll be convinced that French toast is your new go-to breakfast item. We firmly believe that no French toast creation is complete without a hefty pour of maple syrup and a delicate sprinkle of powdered sugar&mdashall the picky eaters would have to agree. Mornings just got a whole lot sweeter with these French toast creations.


  • 4 eggs
  • 3/4 cup whole milk or half and half
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • Pinch red pepper flakes
  • 1/4 cup finely minced fresh parsley leaves, plus more to garnish
  • 4 ounces finely grated Parmesan cheese, divided
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons (1/4 stick) unsalted butter
  • 8 (1/2-inch) slices hearty country bread, challah, or brioche, preferably one day old
  • 1/4 cup finely sliced scallions

Adjust oven rack to middle position and preheat oven to 200°F. In a large bowl, whisk together eggs, milk, garlic, red pepper flakes, parsley, 1 ounce cheese, and salt and pepper to taste. Place remaining Parmesan on a large plate.

Heat 2 tablespoons butter in a large non-stick or cast iron skillet or griddle over medium heat until melted. Working one slice at a time, dip bread in egg mixture, then dredge in grated Parmesan to coat well on both sides. Lay in skillet. Repeat until four slices of bread are in skillet. Cook, swirling pan and flipping occasionally, until deep golden brown on both sides, about 8 minutes total. Transfer to a large plate and keep warm in the oven. Repeat with remaining butter and second batch of bread.

Sprinkle french toast with scallions and more chopped parsley and serve immediately.


Instructions

To start making this easy French toast recipe you will need to beat an egg, vanilla and cinnamon in shallow dish. Stir in milk.

Dip bread in egg mixture, turning to coat both sides evenly.

Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides. Serve with Easy Spiced Syrup (recipe follows), if desired. Voila, easy French toast.

Easy Spiced Syrup: Add 1 teaspoon McCormick® Pure Vanilla Extract and 1/4 teaspoon McCormick® Ground Cinnamon to 1 cup pancake syrup stir well to mix. Serve warm, if desired.


Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


BAKED French TOAST MUFFINS

Nutrition (per 2 muffins, yields 8): 182 calories, 5.7 g fat (1.6 g saturated), 301 mg sodium, 25.6 g carbs, 3.8 g fiber, 8.6 g sugar, 9.4 g protein

We know—muffins are are a one way street to blowing your diet before 9 am. But this wholesome recipe allows you to consume two for under 200 calories so we thoroughly encourage you to sneak it into one of your next cheat meals. Better yet, have one and pair it with a protein-packed non-fat greek yogurt.


Ultimately, I think this is a delicious, once-in-a-while brunch

I don't share the same sweet tooth as Gaines, but I can still appreciate the bursting flavor profile and texture combination that comes from this breakfast item.

It's crunchy, custardy, sweet, and salty. If I visited Magnolia Table and saw this on the menu, I would likely order it as something to share with the whole table.

Eating it, I did feel like I immediately had to go brush my teeth to get the sugar off, but I didn't mind at all.

Following Gaines' lead again, I made homemade whipped cream, dusted the top with powdered sugar, and drizzled some maple syrup on top — though, I used a ginger-flavored syrup I found at my local farmer's market and the flavor gave this dish an even bigger boost.

This dish definitely took a lot of work, but I think it's worth it for special occasions or a big family meal.

Plus, now I can say I've made caramel from scratch, which I think is pretty cool.