Cornflake-Coated Baked French Toast Recipe

Name: Cornflake-Coated Baked French Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1/2 cup 2% milk; 1/2 teaspoon salt; 1/2 teaspoon vanilla extract; 1 cup cornflake crumbs; 6 slices Texas toast; 1/4 cup butter, melted; 2/3 cup sugar; 1/3 cup light corn syrup; 2 tablespoons water; 1/2 teaspoon ground cinnamon; 1/3 cup evaporated milk or 2% milk; 1-1/2 teaspoons butter; 1/4 teaspoon almond extract

Servings: persons

2 large eggs
1/2 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup cornflake crumbs
6 slices Texas toast
1/4 cup butter, melted
2/3 cup sugar
1/3 cup light corn syrup
2 tablespoons water
1/2 teaspoon ground cinnamon
1/3 cup evaporated milk or 2% milk
1-1/2 teaspoons butter
1/4 teaspoon almond extract

1
Preheat oven to 450u00b0. In a shallow bowl, whisk eggs, milk, salt and vanilla until blended. Place cornflake crumbs in another shallow bowl. Dip both sides of bread in egg mixture, then in cornflake crumbs, patting to help coating adhere.
2
Place in a greased 15x10x1-in. baking pan. Drizzle with melted butter. Bake 10-12 minutes or until golden brown.
3
For syrup, in a small saucepan, combine sugar, corn syrup, water and cinnamon; bring to a boil. Cook and stir 2 minutes. Remove from heat. Stir in milk, butter and extract. Serve with French toast.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large eggs, 1/2 cup 2% milk, 1/2 teaspoon salt, 1/2 teaspoon vanilla extract, and more.

Yes, Cornflake-Coated Baked French Toast falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornflake-Coated Baked French Toast

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