Cornflaked French Toast With Rum Sauce

1. 1

   Mix the ingredients for the crust together - cornflakes, dessicated coconut, pecans and set in a wideish plate, so you can dip the eggy bread in with ease.

2. 2

   Put the eggs (whites) into a wide, flat-bottomed bowl or plate and add the milk, maple syrup, water, salt and cinnamon or vanilla powder. Whisk/mix till well combined

3. 3

   Put a pan to heat up on low-medium. While it heats up, set up the conveyor belt: bread, egg mix and crust mix. First dip one side of bread in egg mixture and turn so other side is coated and both sides are egg-soaked, then dip eggy bread in crust mix, again turning both sides so they are well crusted.

4. 4

   By now, the pan should be hot - add a little (about a teaspoon) butter and let it brown till it gives off a fantastic toffee aroma - please don't let it burn. Then add a little cooking oil(about a teaspoon).

5. 5

   Place the bread in and let brown on both sides, about 2/3 minutes each on low-medium heat, allowing it to cook well

6. 6

   Serve warm with sliced bananas and strawberries and a quenelle of cold creme fraiche (a must!)

7. 7

   Put water in a saucepan and bring to the boil.

8. 8

   Mix in brown sugar, minced chilli and rum. Heat on medium high, stirring until sugar has dissolved. {Be careful as this can flambe....}

9. 9

   Turn off heat and serve with French Toast

* Per serving · 4 servings · Values may vary.