Cornflaked French Toast with Rum sauce

By Kitchen Butterfly
May 14, 2010
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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
  1. 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.
  2. 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
  3. 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.
  4. 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).
  5. Place the bread in and let brown on both sides, about 2/3 minutes each on low-medium heat, allowing it to cook well
  6. 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
  1. Put water in a saucepan and bring to the boil.
  2. Mix in brown sugar, minced chilli and rum. Heat on medium high, stirring until sugar has dissolved. {Be careful as this can flambe....}
  3. Turn off heat and serve with French Toast

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