Mother’s Crunchy French Toast

Mother’s Crunchy French Toast
Photo by Ellen Silverman


  • 4 large eggs
  • ¾ cup half-and-half
  • 2 Tbs. granulated sugar
  • 4 cups cornflakes
  • Confectioners’ sugar, for serving (optional)
  • 9 Tbs. (1 stick plus 1 Tbs.) unsalted butter (divided), preferably clarified
  • ½ tsp. pure vanilla extract
  • + 6 more ingredients
    • Softened butter, for serving
    • Maple syrup, for serving
    • ½ tsp. ground cinnamon
    • ¾ cup heavy cream
    • Pinch ground nutmeg
    • 1 loaf egg (challah) bread, sliced into six 1-inch-thick slices

If your pan isn't big enough to cook all the French toast at the same time, heat the oven to 200°F. 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 smal...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network