If I had to pick our one signature breakfast dish, this would be it. French toast goes by the name pain perdu in France, which translates as “lost bread.” It’s a recipe created to save stale bread from being “lost” to the garbage by soaking it in eggs and milk to get it moist and tender again and then frying it up. Although you can certainly use whatever stale bread slices you have lingering in the fridge (except something strong-flavored like rye), fresh challah provides a wonderful richness. A roll in cornflakes adds a wonderful, addictive crunch.
This recipe is excerpted from Mother’s Best.
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I don't really think this is a 5 star recipe, but somebody needs to balance out the two one-star reviewers who seem to have completely missed the instructions on when to apply the crushed cornflakes. It says: " Dip the slice into the cornflakes on both sides, pressing to adhere the flakes; set aside on the baking sheet. Repeat with the remaining slices."The larger problem is the incredible amount of fat in this bomb. Heavy cream + half and half + a stick of butter for 6 slices of French toast? Yikes. This sounds like a breakfast served by Klaus von Bulow to his wife.
I am guessing that you would place the toast into the platter of crushed corn flakes after the dipping into the egg mixture. I also read the directions repeatly and found no directions. Someone did not proof this recipe. No rating is best.Diana from Oregon
and we do what with the cornflakes, other than crush them and put them in a bowl?i have not made this recipe, but i have read through this recipe twice and do not see any direction that tells how or when to apply the cornflakes to the bread slices.
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