Learn how to make my crunchy French toast recipe! This is a delicious breakfast recipe for a weekend brunch or if you want to impress some house guests. It’s a thick French toast recipes made from Brioche bread but really any kind of egg bread will do. Roll in corn flakes and fry until golden brown and you’ll have one fantastic breakfast treat! 🙂 Enjoy! xx
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BETH’S CRUNCHY BRIOCHE FRENCH TOAST
5 slices of thick egg bread, Brioche or Challah
3 tbsp (45 ml) heavy cream
2 tsp (10 ml) vanilla
Pinch of salt
1 tsp (5 ml) cinnamon
1 tsp (5 ml) sugar
2 cups (300 g) of cornflakes, crushed into a coarse meal
3 tbsp (30 g) butter
1 cup (150 g) mixed berries (blueberries, raspberries, blackberries)
In a shallow bowl or pie plate, mix together the eggs, cream, vanilla, and cinnamon.
Place cornflakes in a resealable plastic bag and crush with a rolling pin until a coarse meal forms, transfer to a shallow bowl or pie plate. Toss in sugar and cinnamon.
Cut bread into thick 1 ½ inch slices and place in egg mixture to soak well on both sides, allowing egg mixture to absorb into bread. Then transfer to the corn flake mixture and coat well on both sides.
Place a pat of butter in a skillet, once sizzling add bread and allow to cook for a few minutes on each side until golden brown. Transfer to a cookie sheet and once all slices have been browned in skillet transfer to a 300F (150F) oven for 5-7 minutes to cook any egg that didn’t brown on sides and to crisp up the topping.
Remove slices from cookie sheet, dust with powdered sugar. Cut on the diagonal, arranged on plate and top with fresh berries!
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!