Serves 4
It was a the cliche New York morning when I first tasted something similar to this. A line of yellow cabs outside a very busy average looking diner hinted that this was probably a good place to eat. I ordered their ‘Ultimate French Toast’. What arrived was sliced bread, dipped in egg and cornflakes then covered with vanilla sugar. The concept blew me away and I had to play around with the idea.
Ingredients
- 4 slices brioche loaf roughly 1 inch thick
- 3 eggs egg
- 3 tablespoons milk
- 30 grams | 1 ¼ oz cornflakes
- Flavourless vegetable oil for shallow frying
Method
Whisk the eggs and milk together in a shallow bowl. Roughly crush the cornflakes and spread them out on a plate.
Gently heat the oil in a shallow frying pan to medium or until a small piece of cornflake sizzles when dropped in the oil. Dip a brioche slice, at a time, into the egg mixture then into the cornflakes, gently pressing the cornflakes onto the brioche. Shallow fry slice until the underside is golden and crispy. Turn the slice over and fry on the other side until golden and crispy. Remove from the pan and drain on a piece of kitchen paper, repeat for the remaining brioche slices.
Serve this toast with fresh fruit compote and cream or yoghurt