This French toast is one of my favorites. Thick slices of sweet Challah bread are dipped in a vanilla egg batter and then coated with crushed corn flakes on one side. The contrasting textures are what make this dish a winner.
Challah bread works perfectly in this recipe and holds up well to the batter and crunchy coating. If you can’t find Challah, any thick-sliced bread will do in a pinch.
The image below doesn’t show it, but hidden on the other side of each piece of toast is a crunchy coating of cornflakes and cinnamon.
Challah French Toast
Ingredients
- 2 C whole milk
- 1/4 tsp vanilla paste (or 1/2 tsp vanilla extract)
- 3 extra-large eggs
- 1 loaf Challah bread, cut into 1-1/2
- 2 C crushed cornflakes
- 1/2 tsp cinnamon
- 1 T sugar
- Maple syrup
Instructions
Preheat a griddle to medium heat and the oven to 200 degrees (to keep the prepared toast warm while the others are cooking).
In a bowl, whisk the milk, vanilla, and eggs together until combined.
In another bowl, mix the cornflakes, sugar, and cinnamon together. Pour onto a plate or pie dish.
Dip each slice of Challah bread into the egg mixture and allow the excess to drip off.
Immediately press one side of the bread onto the cornflake mixture.
Place the toast on a griddle and cook until the egg side is golden brown and the crusted side is toasted.
Put cooked slices into a warming oven until ready to serve.
Optional: Dust with powdered sugar and bananas. Serve with Kerrygold butter and maple syrup.
