French Toast With Cornflake Crunch Food

CORNFLAKE-COATED BAKED FRENCH TOAST

Steps:

• Preheat oven to 450°. In a shallow bowl, whisk eggs, milk, salt and vanilla until blended. Place cornflake crumbs in another shallow bowl. Dip both sides of bread in egg mixture, then in cornflake crumbs, patting to help coating adhere., Place in a greased 15x10x1-in. baking pan. Drizzle with melted butter. Bake 10-12 minutes or until golden brown., For syrup, in a small saucepan, combine sugar, corn syrup, water and cinnamon; bring to a boil. Cook and stir 2 minutes. Remove from heat. Stir in milk, butter and extract. Serve with French toast.

CRUNCHY ORANGE FRENCH TOAST

Steps:

• Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat.
• Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes.
• Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute.
• While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet.
• Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it's OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking.
• Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch.
• When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.

CRISP FRENCH TOAST

Steps:

• Prehead oven to 425 degrees F & spray a 15"x10" glass baking dish inside with cooking spray.
• In a shallow dish, combine the egg substitute, milk, OJ, vanilla & nutmeg, mixing well.
• Add bread & soak for 5 minutes, turning once.
• Coat both sides of each slice with cornflake crumbs, then place slices in the prepared baking dish.
• Bake for 10 minutes, then turn & bake another 5-8 minutes longer or until golden brown.

CORNFLAKE-CRUSTED BRIOCHE FRENCH TOAST

Steps:

• Slice brioche loaf into eight 1"-thick slices with a serrated knife.
• Using a 3" round cookie cutter, cut each slice into a circle and set aside. (Reserve bread scraps for bread crumbs.).
• In a shallow dish, whisk together half and half, sugar, cinnamon, salt, orange zest, and eggs.
• Put cornflakes into another shallow dish.
• Working with 1 circle of brioche at a time, dip in the egg mixture, allowing brioche to soak for 10 seconds on each side, then coat in the cornflakes.
• Transfer to a sheet tray lined with waxed paper.
• Heat 3 tablespoons of the butter in a 10" nonstick skillet over medium heat until just foaming.
• Transfer 4 slices of brioche to the pan and cook, turning once, until both sides are golden brown, about 4 minutes.
• Divide the french toast between 2 serving plates.
• Wipe out skillet, add remaining butter, and repeat process.
• Dust the french toast with confectioners' sugar and drizzle with maple syrup.
• Serve with berries and sliced fruit, if you like.

CRUNCHY STRAWBERRY STUFFED FRENCH TOAST

Steps:

• In a small bowl, mix together cream cheese, strawberry preserves and powdered sugar until smooth.
• In a shallow bowl, whisk together eggs, milk, sugar and vanilla.
• Place crushed corn flakes in another shallow bowl.
• Spread cream cheese mixture thickly on one side of one piece of bread.
• Top with another slice of bread, making a sandwich.
• Cut in half diagonally.
• Melt a little butter in skillet.
• Dip both sides of sandwich in egg mixture and then in corn flakes.
• Fry in melted butter until golden brown on both sides. (Add a little more butter to pan with each batch.).
• Place on serving dish and sprinkle with additional powdered sugar.
• Garnish with strawberry fans.
• Serve with maple syrup and whipped cream, if desired.

FRENCH TOAST WITH CORNFLAKE CRUNCH

Steps:

• Put the eggs, egg whites, orange juice, confectioners' sugar, cinnamon, vanilla, and salt in a mixing bowl.
• Wisk until well mixed.
• Spread 1/3 cup of cornflakes on the center of a piece of plastic wrap.
• Dip a slice of bread quickly into the egg mixture, coating both sides.
• Place bread onto the cornflakes.
• Use a fork and press the top of the bread lightly to embed the cornflakes into the underside.
• It should be solidly coated.
• Set the bread slice aside, cornflake side down.
• Working quickly, repeat the dipping process with the remaining slices of bread, using about 1/3 cup of cornflakes per slice.
• Divide the butter between 2 large nonstick griddles or skillets.
• Melt over medium heat until it is hot.
• Transfer the slices, cornflake side down on the griddles.
• Cook until both sides are browned, about 4 minutes each side.
• (Lacking sufficient cooking surface, you can dip the slices and coat them with cornflakes as batches are cooked, keeping thte cooked slices warm in a preheated 200 degree oven.) Serve hot, cornflake side up.
• Lightly sieve confectioners' sugar over the toast.
• Garnish the plate with strawberries and orange segments.