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CORNFLAKE-CRUSTED FRENCH TOAST

Active Time : 20 Minutes
Total Time : 25 Minutes
Serves : 4 to 6
INGREDIENTS
  • 3 large eggs
  • 1 cup whole milk
  • 2 tablespoons maple syrup , plus more for serving
  • 1/4 teaspoon salt
  • 7 cups cornflakes , crushed
  • 8 slices Texas toast , halved on the diagonal
  • 4 tablespoons butter
  • 1 1/2 cups vanilla yogurt
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup sliced strawberries
DIRECTIONS

Heat oven to 375 degree F.

In a shallow dish, whisk together the eggs, milk, syrup and salt. Place the crushed cornflakes in another shallow dish. Dip the bread in the egg mixture and let soak for 20 seconds a side. Let any excess egg mixture drip off, then dredge the bread in the cornflakes, pressing gently to help them adhere. Set aside on a plate.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over medium heat. Arrange 4 pieces of bread in the skillet and cook until golden brown, about 2 to 3 minutes per side. Transfer to a baking sheet. Repeat with remaining bread and butter. Transfer to the oven and bake for 5 minutes. Serve hot with syrup, yogurt and berries.