Cornflaked French Toast with Rum sauce

May 14, 2010
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
  • Rum sauce
  • 1 fresh red chilli, deseeded and minced
  • 100ml dark rum
  • 4 tablespoons brown sugar
  • 50ml water
In This Recipe
  1. Crusted french toast
  2. 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.
  3. 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
  4. 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.
  5. 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).
  6. Place the bread in and let brown on both sides, about 2/3 minutes each on low-medium heat, allowing it to cook well
  7. Serve warm with sliced bananas and strawberries and a quenelle of cold creme fraiche (a must!)
  1. Rum sauce
  2. Put water in a saucepan and bring to the boil.
  3. Mix in brown sugar, minced chilli and rum. Heat on medium high, stirring until sugar has dissolved. {Be careful as this can flambe....}
  4. Turn off heat and serve with French Toast

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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!