This has been declared the ONLY french toast we should ever make ever again in my house. It's that good. That good.


Crunchy and slightly nutty. Pillowy, eggy bread inside. Total satisfaction.




My lovely husband patiently and methodically crumb-crusted them to perfection while I took a Sunday morning run. When I got home we cooked them and then we ate.


And we raved.


And we scarfed.


And we all wished we had doubled the recipe. 





Cornflake-Crusted Brioche French Toast with Peanut Butter

Taken from How Sweet Eats


serves 2

4 slices thick bread

2 tablespoons butter

3 whole eggs

1/4 cup milk

1 teaspoon vanilla extract

1/2 tablespoon cinnamon

pinch of salt

1/4 cup sugar

1 cup corn flake crumbs

1/4 cup peanut butter, melted


In a large bowl, mix eggs, milk, cinnamon, salt and vanilla. On a plate, add corn flake crumbs and sugar, and mix well.

Preheat a large skillet on medium-low heat. Add bread to egg mixture and let soak on each side for about 60 seconds. Remove from egg mixture and thoroughly dredge through corn flake crumbs. Add 1 tablespoon butter to skillet and add bread. Fry until golden brown on each side, about 2-3 minutes each. Repeat with additional bread, using remaining tablespoon of butter for the next 2 pieces.

Top french toast with melted peanut butter.

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