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
- 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.
- 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.
- 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.