Crunchy Corn Flake-Coated French Toast Sticks
"These are rolled in crushed cornflakes then browned in a skillet. Serve dusted with confectioners sugar then drizzled with maple syrup... SOOO good!"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (277.1 g)
- Calories 254.7
- Total Fat - 10.2 g
- Saturated Fat - 3.8 g
- Cholesterol - 317.3 mg
- Sodium - 381.5 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 2.6 g
- Sugars - 7.1 g
- Protein - 16.5 g
- Calcium - 70.2 mg
- Iron - 4.5 mg
- Vitamin C - 8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat a griddle with butter or large fry pan to medium-high heat.
Step 2
Cut each slice of bread into 3 strips. Place the crushed corn flakes in a large shallow bowl. In a large mixing bowl whisk the eggs; then whisk in milk, cinnamon, vanilla and salt.
Step 3
One at a time "drag" each strip of bread through the egg mixture coating completely. Then coat the individual strips through the crushed corn flakes so that a scattered amount of corn flakes sticks to both flat sides of the bread.
Step 4
Carefully transfer the sticks to the fry pan or griddle; cook both sides until nicely browned (2 to 3 minutes per side). The second side usually browns a little faster than the first.
Step 5
Transfer the "sticks" to a paper towel lined plate. Allow sticks to cool until safe to the touch. Dust top side with powdered sugar then drizzle with maple syrup.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose a high-quality brand of corn flakes for the best flavor and crunch.
- For a healthier alternative, use egg substitute instead of eggs.
- Instead of using white bread, substitute with whole wheat bread. This substitution provides added nutrition and fiber, making the French Toast Sticks a healthier option.
- Instead of using 3 large eggs, substitute with 1/2 cup of egg substitute. This substitution provides a lower fat and cholesterol option, making the French Toast Sticks more suitable for those with dietary restrictions.
Coconut-Coated French Toast Sticks Replace the crushed corn flakes with 1 cup of shredded coconut. Follow the instructions as above, coating the bread strips in the egg mixture then rolling them in the coconut. Cook as directed, dust with powdered sugar, and drizzle with maple syrup.
Scrambled Eggs with Bacon: Scrambled eggs with bacon is a classic breakfast dish that pairs perfectly with Crunchy Corn Flake-Coated French Toast Sticks. The salty bacon complements the sweet French toast sticks, and the two dishes together provide a delicious balance of flavors.
Honey-Glazed Sausage: Honey-Glazed Sausage is a delicious and easy-to-prepare dish that pairs perfectly with Scrambled Eggs with Bacon and Crunchy Corn Flake-Coated French Toast Sticks. The sweet honey glaze of the sausage contrasts nicely with the salty bacon and sweet French toast, creating a unique and flavorful combination.
FAQ
Q: How do I crush the corn flakes?
A: Place the corn flakes in a large, zip-top plastic bag. Seal the bag and use a rolling pin to gently crush the flakes into small pieces. Alternatively, you can use a food processor or blender to quickly crush the corn flakes.
Q: How do I make corn flakes at home?
A: To make your own corn flakes at home, start by mixing corn flour and water to form a dough. Roll the dough into thin sheets and cut them into small pieces. Then, bake the pieces in a preheated oven at 350°F for about 10 minutes or until they are golden brown. Enjoy!
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Fun facts:
The French Toast dish has been around since the 4th century, and is believed to have been invented in Rome. It was originally called "Pan Dulcis" which means "sweet bread".
The Corn Flakes cereal was invented by John Harvey Kellogg in 1894. He was a physician and a Seventh-day Adventist who believed in healthy eating. He wanted to offer a healthy breakfast alternative to his patients.