Recipes // Breakfast // Corn Flake Crusted French Toast

Corn Flake Crusted French Toast

Executive Chef Carmine Di Giovanni
  • 1 loaf sour dough bread
  • 1 quart milk
  • ½ cup sugar
  • 2 tablespoons vanilla extract
  • 1 cup orange juice
  • Zest of 1 orange
  • ¼ cup Cointreau liquor
  • 6 eggs
  • 1 pint strawberries
  • 1 pint blueberries
  • 1 pint heavy cream
  • 1 vanilla bean
  • 1 teaspoon confectioner’ssugar
  • 3 tablespoons maple syrup
  • 5 tablespoons unsalted butter
  • 4 cups ground cornflakes
  • Salt to taste
  1. 1. In a bowl, combine the milk, orange juice, vanilla extract, Cointreau, eggs, vanilla bean, 4 tablespoons of butter, orange zest, and heavy cream. Whisk until all ingredients are incorporated.
  2. In a sauce pan, combine ½ of the amount of berries with 1 cup water and 1 tablespoon sugar, and cook over medium high heat approximately 4-5 minutes, until berries have a marmalade-like consistency. Add 1 tablespoon butter. Place into food processor, blend on high speed until smooth.
  3. Cut the loaf of bread into slices. Dip cut pieces into the batter, soaking on all sides. Roll pieces into corn flakes coating - all sides evenly. Place into warm sauté pan with melted butter and brown on each side (1-2 minutes on each side, over medium heat). Place in oven to crisp for 3-4 minutes at 350*F
  4. To make the maple whipped cream: while cooking the French toast in the oven, place the cream in a cold bowl, add confectioner’s sugar and whisk. Whip until stiff peaks then add maple syrup and pinch of salt.
  5. To plate: smear the berry jam on the bottom of the plate, place French toast over jam and place the rest of the berries around toast. Garnish with powdered sugar and finish off with heaping dollop of the maple whipped cream. 
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