- 8
Ingredients
- 2 cups crushed cornflakes
- 1/2 tsp. ground cinnamon
- 2 Tbsp. granulated sugar
- 4 extra-large eggs
- 1/2 cup buttermilk
- 1/4 packed dark brown sugar
- 1/4 tsp. pure vanilla extract
- Pinch of kosher salt
- 8 thick slices bread (1 inch)
- Butter for the griddle, about 1 tsp. per slice
Preparation
Step 1
Stir together the cornflakes, 1/4 tsp. of the cinnamon, and the granulated sugar in a pie plate or a large shallow bowl; set aside.
Using a whisk or a mixer set on medium speed, beat the eggs in a large bowl until frothy. Add the buttermilk, brown sugar, vanilla, remaining 1/4 tsp. cinnamon, and the salt. Beat for 1 minute, or until well combined.
Dip the bread slices, one at a time, in the egg mixture, turning to coat both sides. Shake the excess egg mixture back into the bowl. Carefully place the bread slices into the cornflake mixture and turn carefully to coat both sides. Arrange the prepared slices on a baking sheet.
Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 375 degrees F, testing to make sure it's hot enough for a drop of water to bounce on it.
Butter the griddle generously. Arrange the bread slices in a single layer on the griddle and cook well on each side for 2 to 3 minutes, or until golden brown, turning once with a spatula. If you're using a skillet, you'll need to do this in batches, depending on the size of the skillet. After the toast is flipped, you may need to add more butter to the griddle. As you add butter, lift the French toast with a spatula so the butter flows underneath the griddling toast.
Transfer the French toast to a platter or individual plates and serve it immediately, or keep it warm for up to 30 minutes in a 200 degree F oven.