Inner Chef

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Crunchy Cinnamon French Toast

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Crunchy Cinnamon French Toast              Serves: 4

(Country Living Magazine)


3 large Eggs

½ cup Milk

⅓ cup Half-And-Half

2 teaspoon Cinnamon

¼ teaspoon  Nutmeg

⅛ teaspoon Salt

2 ½  cups Cornflakes, lightly crushed **

2/3 cups Sliced Almonds, lightly crushed

2 tablespoons Unsalted Butter

8 slices Bread


  1. Preheat oven to 350 degrees F. Whisk together the eggs, milk, half-and-half, cinnamon, nutmeg, and salt in a shallow baking dish and set aside. Combine the cornflakes and almonds in another shallow dish.
  2. Melt 1/2 tablespoon butter in a large skillet over low heat. Dip 2 slices of bread in the egg mixture and lightly coat each side. Transfer the slices to the cornflake mixture, turn to coat, and place in the prepared skillet.
  3. Cook for 3 minutes on each side, transfer to a baking sheet, and set aside. Repeat with the remaining butter and bread slices. Place in the oven and bake for 10 minutes. Serve immediately or keep warm in 200 degree F oven.

Inner Chef Note: While vacationing at Kentucky Lake, the restaurant had something very similar to these and they are amazing!

 ** Substitute Special K® or Frosted Flakes® for  the corn flakes for a sweeter taste.

  Photo: Country Living



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