Cornflake-Coated Baked French Toast Recipe

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Cornflake-Coated Baked French Toast Recipe
Cornflake-Coated Baked French Toast Recipe photo by Taste of Home
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Cornflake-Coated Baked French Toast Recipe

Read Reviews
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Publisher Photo
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
Recommended: Top 10 Bacon Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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
  • CINNAMON SYRUP:
  • 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

Directions

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. Yield: 6 servings (1 cup syrup).
Originally published as Cornflake-Coated Baked French Toast in Taste of Home November 2015, p78

Nutritional Facts

1 slice with 3 tablespoons syrup: 419 calories, 13g fat (7g saturated fat), 91mg cholesterol, 619mg sodium, 70g carbohydrate (43g sugars, 1g fiber), 8g protein.

  • 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
  • CINNAMON SYRUP:
  • 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 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.
  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. Yield: 6 servings (1 cup syrup).
Originally published as Cornflake-Coated Baked French Toast in Taste of Home November 2015, p78

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Reviews forCornflake-Coated Baked French Toast

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Debra Torres User ID: 4566970 238148
Reviewed Nov. 26, 2015

"This turned out dry. Not a keeper for my family. I wish it would have worked. Love the time saved by baking the French toast."

MY REVIEW
i_like_pie User ID: 1201160 236193
Reviewed Nov. 2, 2015

"Wonderful French toast, and the delicious syrup was an added bonus!"

MY REVIEW
curlylis85 User ID: 3166950 235623
Reviewed Oct. 25, 2015

"My husband said this was the best french toast he has ever had...and he loves french toast! I thought the syrup was a bit on the sweet side and I liked it better with more cinnamon added."

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