Crispy Corn Flake French Toast Recipe
served with spiced pears, pecan/coffee caramel, & brown butter ice cream
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Ingredients
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Crispy Corn Flake French Toast
Spiced Pears
Pecan/Coffee Caramel
Brown Butter Ice Cream
Method
Crispy Corn Flake French Toast
- 1
Prepare the French Toast Mixture
In a mixing bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.
- 2
Coat the Bread
Dip each slice of bread into the egg mixture, making sure to coat both sides thoroughly.
- 3
Crust the Bread
Crush the corn flakes into smaller pieces and spread them out on a plate. Press each coated slice of bread into the corn flakes to cover both sides.
- 4
Cook the French Toast
In a large skillet, melt 2 tablespoons of butter over medium heat. Once melted, place the coated bread slices in the skillet and cook for 3-4 minutes on each side until golden brown and crispy. Repeat with remaining butter and bread slices.
Spiced Pears
- 5
Cook the Pears
In a skillet, melt 1 tablespoon of butter over medium heat. Add the sliced pears, brown sugar, cinnamon, and nutmeg. Cook for about 5-7 minutes until the pears are tender and caramelized.
Pecan/Coffee Caramel
- 6
Make the Caramel
In a saucepan over medium heat, combine the granulated sugar and cook, stirring frequently until it melts and turns a deep amber color.
- 7
Add Cream and Flavorings
Carefully add the heavy cream (it will bubble up) and stir until smooth. Add butter, chopped pecans, instant coffee granules, and a pinch of salt. Stir until the pecans are well coated and the mixture is combined.
Brown Butter Ice Cream
- 8
Brown the Butter
In a saucepan over medium heat, melt the stick of unsalted butter, stirring frequently until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- 9
Combine Ice Cream Ingredients
In a mixing bowl, whisk together the heavy cream, milk, sugar, vanilla extract, and the browned butter until smooth.
- 10
Chill and Freeze
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a container and freeze for at least 4 hours or until firm.
