Sunday brunch is probably one of my favourite meals. I love brunch food, whether it is a savoury omelet or sweet French toast. This Crunchy French Toast from Mother's Best Comfort Food from Fine Cooking, is definitely my new favourite brunch food. It is heavenly delicious, and N claims that it is the best French Toast in the world! The cornflakes covering the French toast add an addictive crunch. This is definitely a treat, partly because the health factor of this breakfast is fairly low. You could make it healthier by switching the heavy cream and half-and-half for lower fat milks (buttermilk, light cream, even skim milk) and adding some berries.
Mother's Crunchy French Toast
From Mother's Best Comfort Food
3/4 cup heavy cream
3/4 cup half-and-half
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
Pinch ground nutmeg
1/2 teaspoon pure vanilla extract
4 cups cornflakes
1 loaf bread, sliced into inch-thick slices (suggestions: challah or baguette)
unsalted butter (approx. 1 1/2 tablespoon per slice if bread is large, less for baguette)
If your pan isn't too big enough to cook all the French toast at the same time, heat the oven to 200F. In a large bowl, whisk together the eggs, cream, half-and-half, cinnamon, sugar, nutmeg, and vanilla.
Place the cornflakes in another large bowl and crush with your hands until the pieces are small (but not like breadcrumbs) and somewhat uniform in size. Place a rimmed baking sheet nearby to hold the prepared bread.
Dip a slice of bread into the cream mixture, immersing both sides.
Dip the slice into the cornflakes on both sides, pressing to adhere the flakes; set aside on the baking sheet. Repeat with the remaining slices.
Place a griddle or wide sauté pan over medium heat for several minutes.
Sprinkle the griddle with a few drops of water; they should bounce around before evaporating. If they sizzle away quickly, the heat is too high. If they just sit there and slowly steam, the heat is too low. When the griddle is properly heated, add approximately 1 tablespoon of butter per large piece of French toast (less for small baguette slices) and tilt to coat the pan.
Add the prepared bread in an even layer. Cook until golden on one side, about 4 minutes. Lift each piece with a spatula and add more butter if necessary. Flip the toast to cook the other side, about 4 minutes more. Repeat with remaining slices of bread. Serve immediately or keep warm in the oven until all French toast is cooked.
Serve with confectioners' sugar, butter, and maple syrup.