Looking for a breakfast idea that goes from everyday to brunch treat without any effort at all? Chef George Duran and IMUSA offer you Corn Flakes Crusted French Toast with Berry Maple Syrup.
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CORN FLAKES CRUSTED FRENCH TOAST
For Berry Maple Syrup:
2 cups frozen mixed berries
1 cup maple syrup
For French Toast:
½ C. milk
1 tsp. vanilla
½ tsp. kosher salt
¼ tsp. ground cinnamon
6 ¾-inch slices challah or other egg bread
3 cups corn flakes
2-3 tablespoons butter
1. Make the berry maple syrup by combining the berries and maple syrup in a small saucepan and it it to come to a simmer, mixing occasionally. Simmer for 5 minutes, turn off heat and set aside.
In a large bowl beat the eggs with the milk, vanilla, salt, cinnamon, and nutmeg. Add the bread slices one by one and allow them to soak up the mixture on both sides for about 30 seconds each. Place aside.
2. Place corn flakes in a re-sealable plastic bag and crush with your hands. Place in a shallow dish and coat both sides of soaked bread slices with the corn flakes.
3. Heat your IMUSA Cast Aluminum Comal on low heat. Working in batches and adding more butter as necessary, cook the bread for 2-3 minutes on each side or until golden brown.
4. Serve with berry maple syrup. Enjoy!