Wolfgang Puck Corn Flake French Toast Recipe
French toast that’s crispy on the outside and soft in the middle? Yes, it’s possible! (Thank you, Wolfgang Puck!).Cornflakes give this one an incredible texture that’s way beyond the usual pan-fried bread.I press the flakes firmly onto the soaked bread so every bite gets that crunchy contrast.Using half-and-half instead of regular milk makes the custard richer, which gives the inside a silky, almost pastry-like texture.A little orange zest in the batter brings in a light, fresh note that keeps it from being too heavy.Don’t skip letting the slices sit for a minute before cooking—it helps the coating stick better so you don’t lose those crispy bits in the pan.
Servings: 2
Ingredients
- 4 slices Bread
- 2 large Eggs
- 1/2 cup Milk
- 1 tsp Vanilla Extract
- 2 cups Corn Flakes crushed
- 2 tbsp Butter
- 1/4 tsp Salt
- 1 tbsp Sugar
Instructions
- In a bowl, whisk together the eggs, milk, vanilla extract, salt, and sugar until smooth.
- Place the crushed corn flakes on a plate or shallow dish.
- Heat a non-stick skillet over medium heat and add butter until melted.
- Dip each bread slice into the egg mixture, ensuring both sides are fully coated.
- Press each soaked slice into the crushed corn flakes, coating evenly.
- Place the coated bread slices in the skillet, cooking each side until golden brown, about 2-3 minutes per side.
- Repeat with remaining slices, adding more butter to the skillet if necessary.