Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cornflakes french toast. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Cornflakes french toast is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Cornflakes french toast is something that I’ve loved my whole life.
Corn Flake French Toast is an old fashioned French toast recipe. I first came across Corn Flake French toast in Marion Cunningham's In my recipe for this Ultimate French Toast, I use cornflakes. Claire Thomas shows us how to make one of her most unique brunch recipes: cornflake-crusted french toast.
To get started with this recipe, we must first prepare a few ingredients. You can cook cornflakes french toast using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Cornflakes french toast:
- Prepare 3 eggs
- Take 3 tbsp sugar
- Make ready 1 tbsp cinnamon powder
- Prepare 1/2 tbsp vanilla extract
- Make ready 4-5 bread slices
- Make ready 1.5 cup cornflakes
- Prepare as required Oil
For some reason I can't keep my pantry organized. How To Make Corn Flake French Toast. In a medium bowl, whisk together eggs, milk, sugar and Coconut is optional but recommended. Mr Breakfast would like to thank CornFlake for this recipe.
Steps to make Cornflakes french toast:
- In a bowl add egg, sugar, cinnamon, vanilla extract and mix them well till sugar dissolves.
- Heal a pan by adding some oil. Take a bread slice dip into the egg mixture, then coat with the cornflakes.
- Shallow fry then on the heated pan by adding some oil.
Learn how to make Cornflake Crunch French Toast. The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D. French toast is irreplaceable as a weekend brunch staple. Soaking slightly stale bread slices in an eggy mixture and cooking each piece in foamy butter until it is warm, tender. Recipes from the 'Bucket List' book are only available to members.
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