Description
A crunchy and sweet breakfast classic that transforms ordinary bread into a memorable dish with a crackling cornflake crust and soft custard center.
Ingredients
Scale
- 8 thick slices day-old brioche or challah (about 560 g / 20 oz)
- 4 large eggs (200 g total without shells)
- 240 ml whole milk (1 cup)
- 60 ml heavy cream (1/4 cup, optional)
- 25 g granulated sugar (2 tbsp)
- 5 ml pure vanilla extract (1 tsp)
- 1/4 tsp fine salt (1.5 g)
- 1/2 tsp ground cinnamon (1 g, optional)
- 120 g cornflakes (about 4 cups, lightly crushed)
- 30 g unsalted butter (2 tbsp) for frying
- 7 ml neutral oil (1/2 tbsp, optional for frying)
Instructions
- Whisk eggs, milk, cream (if using), sugar, vanilla, salt, and cinnamon in a shallow dish until smooth. Crush cornflakes and pour onto a rimmed plate.
- Trim crusts from irregular slices if needed. If bread is fresh, dry slices in a single layer at 150°C (300°F) for 8-10 minutes.
- Dip each slice in custard for 6-8 seconds per side; do not soak longer than 12 seconds.
- Press custard-coated slices into cornflakes for 8-10 seconds per side to ensure adherence.
- Heat skillet over medium heat with butter and oil. Fry 2-3 slices at a time for 3-4 minutes per side until golden brown and cooked through.
- Transfer cooked slices to a wire rack and keep warm in a 95°C (200°F) oven if holding. Serve immediately.
Notes
To maintain crispness, avoid soaking bread too long and fry on moderate heat. Can dip and coat slices up to 4 hours in advance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 520
- Sugar: 18g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 290mg