Corn Flake Crusted French Toast with Orange Glaze
This corn flake crusted French toast is a scrumptious spin on a classic favorite.
Ingredients
For the Bread:
- 3 slices Challah bread (or bread of your choice) each slice 1-1/2 inches thick, cut into quarters
- 3 eggs
- 2 tablespoons buttermilk or regular milk
- 3 cups corn flakes cereal (unsweetened)
- 3 tablespoons butter (salted)
For the Glaze:
- 1 cup powdered sugar
- 8 teaspoons buttermilk or regular milk
- 1-1/2 teaspoons orange extract
For Garnish:
- 2 tablespoons zest from an orange or tangelo
Instructions
For the Bread:
- For the Eggs and Milk Mixture - To a medium size bowl, add the eggs and buttermilk (or milk). Whisk together and set aside.
- For the Cornflakes - To a medium size bowl, add the corn flakes. Keep the corn flakes whole. Set aside.
- Coating the Bread - Dip a piece of the bread in the egg mixture. Don’t soak the bread; just a quick dip to get the entire piece wet with the egg mixture.
- Then, put the bread into the corn flakes and give the bread a bit of a push or smash into the corn flakes to get them to stick to the bread. Do this on both sides of the bread.
- For the remaining pieces of bread, repeat the process of dipping it into the egg mixture, and corn flakes.
- Cooking the French Toast- Heat a large non-stick skillet on medium heat and add butter.
- When the butter is melted, add the pieces of French toast to the pan. Make sure not to crowd the pieces in the pan.
- Watch them closely and turn down the heat just a touch if they’re browning too fast. The idea is to let them cook slowly and turn to a golden color so that the egg mixture around the bread gets fully cooked.
- Using tongs, gently turn over the French toast to cook each side.
- Continue turning the pieces so each side is a golden color. Some of the corn flakes may get a little darker golden which is fine too.
- It may take about 6 minutes until all sides cook and turn a golden color.
- After the French toast is done, transfer them onto a large plate or individual serving plates. Set aside for a moment.
For the Glaze:
- In a small bowl, add the powdered sugar, buttermilk (or milk), and orange extract. Whisk together.
- If the glaze is a bit too thick, just add a touch more buttermilk. If it’s too thin, add a bit more powdered sugar.
- Then, using a spoon, drizzle the glaze over the pieces of French toast.
- Garnish with orange zest and serve warm.