Categories: Breakfast
Ingredients
- Toast:
- 8 slices brioche bread, 1-inch thick
- 6 cups corn flakes
- Whisk:
- 3 eggs
- 3 egg yolks
- 1 1/2 cups half-and-half
- 3 tbsp light brown sugar
- 4 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp grated orange zest
- 1/2 tsp table salt
- 2 tbsp unsalted butter
- 2 tbsp vegetable oil
- Whip:
- 1/2 cup heavy cream
- 1 tbsp pure maple syrup
- 1/4 tsp grated orange zest
- Pure maple syrup
Directions
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Preheat oven to 350. Set a wire rack inside a baking sheet and arrange bread slices on rack.
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Toast bread in oven until golden brown, 8 minutes per side. Remove slices from oven and reduce temp to 250.
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Crush corn flakes to resemble coarse bread crumbs; transfer to a shallow dish.
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Whisk together eggs, egg yolks, half-and-half, sugar, vanilla, cinnamon, 1 tsp zest and salt.
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Soak bread in egg mixture, 2 minutes per side. Coat bread in corn flakes on both sides, pressing to adhere; gently shake off excess.
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Melt 1 tbsp butter with 1 tbsp oil in a large cast-iron skillet or griddle over medium heat. Cook 4 slices bread until golden and crispy, 2 minutes per side; transfer to a baking sheet and keep warm in oven. Wipe out skillet and repeat process with remaining butter, oil and bread.
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Whip cream, 1 tbsp maple syrup, and 1/4 tsp zest in a chilled bowl with a hand mixer to stiff peaks.
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Serve French toast with whipped cream and maple syrup.