NEW YORK (WLNY) — French toast is an all-around favorite for breakfast or brunch, but we’ve come a long way from the classic recipe.
Celebrity chef George Duran visited us on The Couch to show us a delicious twist on the indulgent dish.
For Berry Maple Syrup:
2 C. frozen mixed berries
1 C. maple syrup
For French Toast:
½ C. milk
1 tsp. vanilla
½ tsp. kosher salt
¼ tsp. ground cinnamon
6 ¾-inch slices challah or other egg bread
3 C. corn flakes
2-3 Tblsp. butter
Make berry maple syrup by combining berries and maple syrup in a small IMUSA saucepan and allowing to come to a simmer, mixing occasionally. Simmer for 5 minutes, turn off heat and set aside.
In a large bowl beat the eggs with the milk, vanilla, salt, cinnamon, and nutmeg. Add the bread slices one by one and allow to soak up mixture on both sides for about 30 seconds each. Place aside.
Place corn flakes in a resealable plastic bag and crush with your hands. Place in a shallow dish and coat both sides of soaked bread slices with the corn flakes. Heat your IMUSA non-stick double burner on low heat. Working in batches and adding more butter as necessary, cook the bread for 2-3 minutes on each side or until golden brown. Serve with berry maple syrup.