Wednesday, September 22, 2010
For a fabulous breakfast treat try this recipe from Camelback Inn found on
page 66 of Tastes & Treasures.
Crunchy French Toast with Maple Syrup
1/2 vanilla bean, or 1 1/2 teaspoons vanilla extract
3/4 cup milk
1 teaspoon ground cinnamon
6(1-inch) slices white bread
2-3 cups cornflakes, crushed
6 tablespoons butter
6 ounces (or more) maple syrup
Split the vanilla bean into halves and scrape the seeds into a medium bowl. Whisk in the eggs, milk and cinnamon. Add the bread and let soak for 1 minute per side. Press each piece of soaked bread into the cornflakes to coat. You may make ahead 1 day in advance up to this point. Wrap i plastic wrap and chill in the refrigerator.
Heat the butter in a skillet over medium heat until the foam subsides. Add the coated bread and cook on each side until brown. Cut each piece into halves and arrange on serving plates. Sprinkle with confectioners' sugar and drizzle with the maple syrup. Serve immediately.