CORNFLAKE-COATED BAKED FRENCH TOAST
We fed a group of hungry Air Force cadets "breakfast for dinner" with this go-to baked French toast, along with eggs, sausage, bacon and fresh fruit. -Lois Enger, Colorado Springs, CO
Provided by Taste of Home
Time 25m
Yield 6 servings (1 cup syrup).
Number Of Ingredients 15
Steps:
- Preheat oven to 450°. 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., Place in a greased 15x10x1-in. baking pan. Drizzle with melted butter. Bake 10-12 minutes or until golden brown., 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.
Nutrition Facts : Calories 419 calories, Fat 13g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 619mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 1g fiber), Protein 8g protein.
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As As
[email protected]Not sure what went wrong, but my French toast turned out soggy and undercooked. Maybe I didn't bake it for long enough.
Adalyn Jones
[email protected]This recipe is a great way to use up leftover bread. Loved the crispy cornflake topping and the fluffy French toast inside.
Nazir Jelilu
[email protected]This was so easy to make and so delicious! I'm definitely adding this to my breakfast rotation.
kamran keerio
[email protected]I thought this recipe was just okay. The cornflake crust was a bit bland and the French toast lacked flavor.
Salami Aina
[email protected]This is a keeper! The whole family loved it and it's so easy to make.
Kiannia Williams
[email protected]Great recipe! Perfect for a lazy Sunday morning brunch. Will definitely be making this again soon.
Ujjal Ahmed
[email protected]I found the casserole to be a bit dry. Maybe I should have added more milk or syrup to the mixture.
haji sahab
[email protected]Not a fan of the cornflake crust. It was a bit too crunchy for my taste and overpowered the flavor of the French toast.
Karina Chy
[email protected]I used panko breadcrumbs instead of cornflakes and it still turned out crispy and delicious. Definitely going to experiment with different toppings next time.
Rita Pulami
[email protected]Loved the convenience of making this French toast in the oven. It was so hands-off and easy to adjust the cooking time to my liking.
Sayyab Satti
[email protected]Followed the recipe exactly and it came out great! The cornflakes added a lovely crunch and the maple syrup glaze was the perfect finishing touch.
roger r
[email protected]I'm not a huge fan of French toast, but this recipe changed my mind. The cornflake crust was a total game-changer, and the baked method made it super easy and convenient.
Thomas Lebron
[email protected]This cornflake-coated baked French toast casserole is hands-down the easiest and tastiest breakfast dish I've had in a while! The perfect combination of crispy and soft, and a real crowd-pleaser.