Cornflaked French Toast with Rum sauce

By Kitchen Butterfly • May 14, 2010 • 1 Comments

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Cornflaked French Toast with Rum sauce — 1 of 4 Photo by Kitchen Butterfly

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Author Notes: After boring my husband out of his mind cooking one french toast too many, I wooed him back with this 'encrusted version'. It worked....he loved it. Some tips: use whole meal bread – it is tastier (and healthier); it is a good way to use up left-over, slightly stale bread, though fresh bread also works well! I like to slice my bread diagonally in half to form triangles and I add the spices (wet and dry) e.g.cinnamon, vanilla powder, ginger to the egg mixture rather than to the crust mix. To crush the cornflakes and nuts, place in a ziploc bag and use a rolling pin to bash them up. You can also make the French toast with only egg whites and make ice-cream or creme brulee with the yolks. I also love to use a grill/griddle pan for the ridged look and texture. The rum sauce is adapted from one of my favourite cookbooks - Hot! Hot! Hot! - Kitchen Butterfly

Serves 2

Crusted french toast

1/2 cup cornflakes, crushed
1/2 cup dessicated coconut/coconut flakes
1/2 cup pecans, crushed
2 eggs (or egg whites)
100ml Milk
3 tablespoons maple syrup
1 tablespoon of water, room temperature
Pinch of salt
1/2 a teaspoon cinnamon or vanilla powder (to taste)
4-6 slices (wholemeal) sandwich bread (optional to cut into triangles)
Butter, to fry
Cooking oil, to fry
Rum sauce, recipe below
Creme Fraiche, to serve
Fresh fruit eg bananas, strawberries, pineapple

Mix the ingredients for the crust together - cornflakes, dessicated coconut, pecans and set in a wideish plate, so you can dip the eggy bread in with ease.
Put the eggs (whites) into a wide, flat-bottomed bowl or plate and add the milk, maple syrup, water, salt and cinnamon or vanilla powder. Whisk/mix till well combined
Put a pan to heat up on low-medium. While it heats up, set up the conveyor belt: bread, egg mix and crust mix. First dip one side of bread in egg mixture and turn so other side is coated and both sides are egg-soaked, then dip eggy bread in crust mix, again turning both sides so they are well crusted.
By now, the pan should be hot - add a little (about a teaspoon) butter and let it brown till it gives off a fantastic toffee aroma - please don't let it burn. Then add a little cooking oil(about a teaspoon).
Place the bread in and let brown on both sides, about 2/3 minutes each on low-medium heat, allowing it to cook well
Serve warm with sliced bananas and strawberries and a quenelle of cold creme fraiche (a must!)

Rum sauce

1 fresh red chilli, deseeded and minced
100ml dark rum
4 tablespoons brown sugar
50ml water

Put water in a saucepan and bring to the boil.
Mix in brown sugar, minced chilli and rum. Heat on medium high, stirring until sugar has dissolved. {Be careful as this can flambe....}
Turn off heat and serve with French Toast