A rich bread drenched in a vanilla custard, dipped in a flurry of crunchy cinnamon cereal, fried in butter and finished off in the oven. Breakfast really can be beautiful, can’t it? Have over night guests or friends/family coming over for breakfast/brunch? Make this!
I can go on and on about this for ages, but it’s one of those recipes that make me want to get to the point, so you can be closer to making it and seeing why i’m so obsessed.
Here’s what you need:
6 -2 inch thick slices of challah or brioche bread
1/3 cup sugar
1 1/4 cup milk
1 tsp vanilla extract
2 cups crushed frosted corn flakes
1 tsp ground cinnamon
butter for frying (plus a tsp oil)
If you manage to remember to do this step, great, if not, don’t beat yourself up over it. The night before, cut the bread into thick slices and loosley cover them so they dry out a little over night.
Preheat you roven to 350 F. In a shallow dish beat the eggs with the sugar until slightly frothy, then whisk in the milk and vanilla.
In another shallow dish mix the crushed corn flakes and cinnmon.
In a large frying pan add some butter and a few drops of oil and let it melt over a medium low flame. Dip the bread slices into the custard, flipping them after 15-20 seconds. Carefully tranfer to the corn flakes and roll the dipped bread around so it’s covered with cinnmon cereal.
Then transfer to the frying pan and cook on each side for about 3 minutes, making sure it doesn’t burn. Don’t worry about cooking the bread through because it’ll go into the oven.
Transfer the cooked pieces of bread onto a lined baking sheet and bake for about 10-15 minutes. Serve with whipped cream and fresh berries.