There’s a whole new twist on French toast adding a delicious cornflake crunch to the classic breakfast treat. Thanks to Wild Sage Cammeray for this incredibly moreish recipe – you won’t just stop at one slice!
INGREDIENTS
Brioche Loaf
500g Crunch Corn Flakes
4 Eggs
2 TSP Ground Cinnamon
Garnish
Marscarpone Cream
Berries
Canadian Maple Syrup
METHOD
1. Preheat oven to 180 degrees.
2. Cut brioche into rectangular lengths of about 3cm wide & 8cm long. Make sure the crust is all sliced off. Set aside.
3. Pour cornflakes into a zip lock bag and remove air then crush cornflakes. Pour into a wide bowl.
4. Whisk together eggs and cinnamon powder.
5. Place bread slices into the egg mixture and flip to make sure both sides of bread are well coated. Then place bread into the bowl of corn flakes until well coated.
6. Place coated bread on a lined baking tray & bake for 6 minutes at 180 degrees.
7. Serves with marscarpone, berries and maple syrup.
