Crispy Challah French Toast
Crispy French toast is a fun breakfast idea for a weekend brunch or holiday breakfast.
Print
Pin
Servings: 8 servings
Ingredients
- 4 large eggs
- 3 tablespoons whole milk
- 2 tablespoons orange juice
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon divided
- 1/4 teaspoon ground nutmeg
- 4 cups cornflakes finely crushed (yields about 2 cups after crushing)
- 1 (16-ounce) loaf of challah bread, sliced into 1/2" pieces
- Approximately 1/2 to 3/4 cup vegetable oil
Instructions
- Preheat the oven to 175 to 200°F.
- Whisk the eggs in a shallow bowl. Add the milk, orange juice, sugar, vanilla extract, 1/2 teaspoon cinnamon, and nutmeg. Whisk until well combined, then set aside.
- Mix the crushed cornflakes and 1/2 teaspoon cinnamon in another shallow bowl and set aside.
- Heat 1/4 of the oil in a large nonstick pan over medium heat.
- Dip one piece of bread in the egg mixture, coating both sides, and then coat the bread with the cornflake mixture. Repeat this process with the rest of the slices.
- Place two to three slices of the coated bread in the pan and fry for two to three minutes on medium/medium—low heat. Then, turn them over and cook for two to three minutes on the other side until cooked through. Adjust the heat, as needed, to ensure even cooking on each side. Add more oil to the pan, as needed, for each batch.
- Set the cooked French toast aside on a sheet pan. Keep it warm in an oven set at 175 to 200°F. Serve with butter, syrup, honey, or powdered sugar.
Notes
The amount of oil needed to cook the French toast will vary, so it's hard to estimate the nutrition values. Because of that, they are not included with this recipe.
Love the recipe? Please share your review and rating!