Cornflake-Crusted Stuffed French Toast
So this one is quite a mouthful, but a VERY delicious one at that! It’s very hard for me to pick between my three beloved children - pancakes, waffles, and French toast - but today, all eyes are on this plate right here.
If you’re looking to dress up a breakfast classic, then look no further! This Cornflake-Crusted Stuffed French Toast is truly everything of the sort. I topped mine with one of my all-time favorite combos, blueberries and chocolate, but the options are truly endless when it comes to this dish. So use my suggested toppings, or sub your favorite fruits and other additions to fit your fancy, and prepare to be amazed!
Cornflake-Crusted Stuffed French Toast:
INGREDIENTS
-2 slices bread (I used whole wheat here, but sourdough would also be amazing!)
-1 egg, beaten
-3 tbsp milk of choice (I used cashew)
-1/2 tsp cinnamon
-1/2 tsp vanilla extract
-2/3 cup cornflakes
-1/2 cup yogurt (I used greek yogurt, but feel free to go dairy free if necessary)
-Fruit/toppings of choice
INSTRUCTIONS
Heat a pan on medium heat and prepare your egg mixture by whisking together the egg + milk + cinnamon + vanilla extract in a shallow bowl
Pour your cornflakes onto a plate and crush lightly with the back of a spoon or your fingers (I like to leave some bigger pieces FYI!)
Spray your heated pan with coconut oil. Dip your bread into the egg mixture, making sure to coat both sides, dip into the cornflakes, and then place on the pan. Allow to sit on each side for 2 minutes, or until golden brown
Once bread is toasted to your liking, place on a cutting board and cut slices on a diagonal. Spread your yogurt on the bottom slices, and then top with your other slices
Top with a dollop of yogurt, fresh fruit, and any additional toppings you like. Don’t forget a drizzle of maple syrup, and enjoy!