Mother’s Crunchy French Toast

Mother’s Crunchy French Toast
Photo by Ellen Silverman


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

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


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