Description
A version of this was served by the atcheson, topeka, & sante fe railroad line as a swank breakfast dish
Ingredients
- Eggs
- Whole Milk
- Pure Vanilla Extract
- Salt
- Challah
- Corn Flakes
- Unsalted Butter
- Sugar
- Real Maple Syrup
Instructions
- Preheat oven to 325
- Butter a baking sheet
- In a shallow pie plate or shallow bowl, whisk the eggs, milk, vanilla, and salt together
- Dunk the bread slices into the egg mixture and soak them for a few minutes on each side, turning as needed to coat evenly but not fully saturated
- Place the cornflakes on a plate
- Press each slice of bread lightly into the cornflakes, coating both sides
- Warm 2 tablespoons butter on a griddle or in a large heavy skillet over medium heat
- Briefly cook the french toast in batches until golden brown and lightly crisp, turning once
- If you wish, sprinkle each slice with sugar
- Place the first slices on the baking sheet and keep them warm in the oven
- Continue cooking the remaining slices, adding more butter as needed
- When all french toast is ready, serve with maple syrup