Don’t let that box of Cornflakes get stale in your pantry or wasted on a bowl of milk. Use them on French toast! This yummy, crunchy breakfast is delicious with our Old Fashioned Buttermilk Syrup mix.
From Our Pantry:
3-4 slices of bread from a mix
2 teaspoons cinnamon
From Your Pantry:
2 large eggs
2 tablespoons milk or cream
1 pinch salt
2 cups Cornflakes, slightly crushed
Directions
- Whisk two eggs, the cinnamon and the milk or cream together along with the salt.
- Dip the bread (we like our French Bread mix the best), one slice at a time, in egg mixture coating both sides. Press each slice into the slightly crushed Cornflakes. Place the Cornflake-crusted bread in a medium hot skillet that has been lightly buttered.
- Cook the bread for about three minutes or until it starts to brown on the bottom.
- Turn the bread over and cook the crusted side for about two minutes or until done. Remove the bread to a platter and serve hot. Serve with Old Fashioned Buttermilk Syrup and fruit. We dusted ours with a little powdered sugar.
What You Need from Our Pantry:
