How To Have An Epic Brunch: Cornflake French Toast!

recipe

Cornflake French toast

This French toast has two wonderful qualities to it: the super crunchy caramelised outside thanks to the use of crunchy honey nut cornflakes. The other part is the soft, syrupy soaked eggy layer. These are two of my favourite textures in food and I love it when they collide in my mouth. Especially in a very easy recipe. I based my recipe on the one on the lovely Sarah Cooks which is just about damn perfect. I added fruit to make it healthier as well as yogurt because you perhaps need to balance the deliciousness of the butter and maple syrup with something else.

Cornflake French toast

On my recent trip to Peru my love of sauces got me dubbed "Madame Sauce". In Peru they have a street food called Salchipapa which is essentially fries with sausage on top. My favourite part of it were the eight sauces that came with it. Yes eight. And no, you don't have to pay extra for sauces like you do here. There was tomato sauce, mayo, aioli, crema de aceituna (olive sauce), aji chilli, passionfruit chilli and a few others.

Cornflake French toast

You normally put on a few of them but we put all of the sauces on top of our plate and you know what? It was delicious. Madame Sauce loved it very much (I might have to start referring to myself in the third person like an eccentric). And Madame Sauce is being pushy about this cornflake French toast and recommends that you give this a go at least once in your life! Add lots of maple syrup and sauce!

So tell me Dear Reader, what are your favourite sauces? Would you try all 8 sauces if given the opportunity? What food would they nickname you after?

Cornflake French toast

Cornflake French Toast

An Original Recipe by Lorraine Elliott

Preparation time: 5 minutes

Cooking time: 10 minutes

Makes 8 French toasts

  • 200g/7ozs. brioche burger buns (about 4 buns)
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 300g/10.6ozs. crunchy honey nut cornflakes
  • 50g/1.7ozs butter
  • 3 tablespoons oil
  • Mini watermelon, sliced and skinned, cut into rounds
  • Fruit and yogurt to decorate

Step 1 - Slice the burger buns in half horizontally. If your burger buns are fresh, place them in a 50C/122F oven for 10 minutes to become a bit stale.

Step 2 - Whisk the eggs, milk, vanilla and cinnamon together and place in a shallow bowl. Crush the cornflakes and place in another shallow bowl. Place a frypan on medium high heat and once it is ready add butter and oil. Dip the brioche in the egg mixture and then the cornflake mixture and fry until golden. Turn over and fry on the other side.

Step 3 - Top with Greek yogurt, stewed rhubarb, fresh fruit and maple syrup. LOTS of syrup! ;)