Monday, June 27, 2011
Cornflake Crusted French Toast with Strawberries
Breakfast is important. We all heard the studies about how eating breakfast is important to maintain your concentration, metabolism, yadda yadda yadda, but for me breakfast is important because it used to be the one meal I prepared for myself at home. Most of my other meals were eaten at work, standing in the corner behind the oven or sitting on a dish machine rack by the mop sink. Now that I am unemployed, I cook all my meals at home and eat them sitting down (usually in front of the TV) but breakfast still has a special place in my heart.
During the winter, I pretty-much ski everyday. I'll ski for about 3 hours (more if it is a powder day), go home, have a quick bite like a grilled cheese (if time permits) then make my way to work. So breakfast basically became the only complete meal I could enjoy without having to wolf down my food. I like typical breakfast foods: bacon and eggs, pancakes, waffles, eggs in a basket, fritattas .......
For awhile now, I've had the craving for French Toast. French Toast is not something I usually make because it is more labor intensive than I prefer. Soaking the bread and cooking it was usually one more step than I'd like to do. But somewhere I saw this picture of cornflake crusted french toast and I just had to eat it.
Cornflake crusted french toast actually involves THREE steps! But I knew the extra labor of coating the french toast would yield a delicious crunch, so I fought back the laziness and coated my french toast!
Cornflake Crusted French Toast
8 slices of thickly sliced bread
1/4 cup cream
2 TBSP. whole milk
1/4 tsp. salt
2 tsp. sugar
1/2 tsp. cinnamon
3 eggs, beaten
3 cups cornflakes, coarsely crushed
6 TBSP. butter
Maple Syrup, to serve
Fresh Berries, to serve
1. Preheat oven to 200˚F.
2. In a shallow dish, mix cream, milk, salt, sugar, cinnamon and eggs. Put crushed cornflakes in another dish. Working with one slice at a time, soak each slice for 10 seconds on each side, then place in dish with cornflakes, pressing cornflakes onto each side. Transfer french toast to parchment lined baking sheet.
3. Heat a skillet over medium heat. Add 3 TBSP butter and heat until butter starts to foam. Add four slices of the french toast and cook, turning once, until both sides are golden brown. Transfer french toast to warm oven, wipe out the skillet, add remaining 3 TBSP of butter and cook the remaining four pieces.
4. Divide the french toast amongst 4 plates and serve with warm maple syrup and fresh berries
Listening to Katy Perry- Last Friday Night