Ingredients
Units
Scale
- 8–10 sliced challah bread (or brioche bread)
- 4 large eggs
- 1/2 cup milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 tbsp sugar
- 4 cups Frosted Flakes cereal
- 8 tbsp butter
Whipped Strawberry Butter
- 1/2 cup butter
- 2 tbsp strawberry preserves
- 1/4 cup diced strawberries
- 1 tbsp powdered sugar
- 1 tsp vanilla
Instructions
- Preheat skillet to medium heat. Slice bread 2 inches thick and place in a casserole dish.
- In a medium bowl whisk the eggs, milk, vanilla, cinnamon and sugar together. Pour the mixture into the casserole dish with the bread. Allow the bread to soak for a 2 minutes on ones side, flip and soak the other side of the bread for 2 more minutes.
- In a rimmed bowl or plate, add the crushed corn flakes. One at a time, gently coat and press each piece of bread into the corn flakes to make them stick to the outside. Transfer to a plate.
- Add 2 tbsp butter and two pieces of French toast to the skillet at a time. Cook for 2-3 minutes on each side, until the cornflakes are lightly brown. Wipe down the skillet and repeat for the remaining pieces.
- To make the strawberry butter, whip the butter on medium high until creamed. Add the strawberry preserves and diced strawberries and whip for 3 more minutes. Place in a jar or small serving bowl.
- Top French toast with butter, maple syrup and/or your favorite fruit. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American