Double Crusted French Toast
Groceries:
For the French toast
- 4 slices thick cut bread of your choice (brioche, sourdough, potato bread, etc.)
- 2 cups cornflakes
- 3 eggs
- ½ cup whole milk
- 1 tsp vanilla
- ¼ tsp salt
- 3 tsp butter
- Fresh fruit of your choice, washed and dried
- Good maple syrup for topping
For the whipped cream
- ⅓ cup very cold heavy whipping cream
- 2 tsp honey
- Small pinch of salt
Instructions:
Preheat a frying pan on low. Place cornflakes in a zip top bag, press out the air and seal. Roll over the cornflakes with a rolling pin until a medium crumb in achieved. Pour crushed cornflakes into a shallow bowl.
In another shallow bowl, whisk the eggs vigorously until smooth. Add the milk, vanilla, and salt. Whisk again until incorporated. Soak one slice of bread at a time for 20-30 second on each side. Immediately dip the soaked slice of bread into cornflake crumbs. Do not be scared to press the bread into the cornflakes for maximum adhesion. Coat both sides of each slice in the cornflakes.
Add butter to the pan and let melt. Add cornflake crusted slice to the pan and cook on medium low until golden on each side. Repeat with all four slices of bread.
For the whipped cream, vigorously whisk heavy cream in a large bowl until a soft peak forms. This will take about 5-10 minutes. Works best with a metal whisk in my opinion! Add the small pinch of salt as well as the honey and whisk together.
Top French toast with fruit, a drizzle of good maple syrup, and homemade whipped cream. Enjoy!
