On a visit with my goddaughter Piper and her sisters Alden and Reilly, the girls surprised me one morning by making me their favorite version of French toast for breakfast - a "crunchy" French toast!
To make this French toast you first toast squares of bread lightly in the oven, then dip them in an egg-milk mixture, dredge them in crushed Corn Flakes, and bake them in the oven. It's the Corn Flakes that give this French toast its crunchy-ness.
The three sisters, ages 4, 7, and 9, did everything to prepare this meal, while I sat astounded, watching them, lifting not a finger to help.
These little French toast squares were actually quite good, especially with butter and real maple syrup!
Crunchy French Toast
- 2 or 3 slices of bread, cut into quarters
- 1 cup cornflake cereal
- 2 large eggs
- 1/3 cup milk
- 1/2 teaspoon all-purpose flour
- 2 drops of vanilla
- Butter and pancake syrup
Preheat oven, prepare baking sheet:
Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
Lightly toast bread in oven:
Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.
Crush the Corn Flakes:
Seal the Corn Flakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside.
Soak bread slices in egg mixture:
In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread.
Coat with crushed Cornflake crumbs:
Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs. Place on the lined baking sheet.
Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown.
Eat warm with butter and pancake syrup.
Adapted from a recipe in Kitchen for Kids: 100 Amazing Recipes Your Children Can Really Makeby Jennifer Low.