Crunchy Maple French Toast with Maple-Whiskey Butter
- 1 cup cornflakes
- 1/2 cup light cream or half and half
- 1/2 cup milk (preferably not skim)
- 2 large eggs
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon, preferably Vietnamese
- 1/4 teaspoon ground cardamom
- 1/3 vanilla bean, sliced lengthwise and seeds scaped out with a paring knife
- 16 thickly cut slices from day old buttery bread. If you have no old bread on hand, dry the slices in a 250 degree oven for about ten minutes.
- 1 tablespoon butter for greasing your skillet or grilddle. (Please do not use oil -- who wants French Toast that tastes like oil?)
- 2 ounces unsalted butter at room temperature
- 3/4 teaspoons maple extract
- 3/4 teaspoons whiskey; if you are cooking for children, substitute vanilla extract
- 2 pinches sea salt
- 1/2 teaspoon brown sugar
- 1 tablespoon finely chopped, toasted pecans
- Produce
- Pecans, toasted (1 tablespoon)
- Breakfast Foods
- Cornflakes (1 cup)
- Cooking & Baking
- Brown sugar (1/2 teaspoon)
- Cardamom, ground (1/4 teaspoon)
- Cinnamon (1/2 teaspoon)
- Maple extract (3/4 teaspoons)
- Maple syrup (2 tablespoons)
- Sea salt (2 pinches)
- Vanilla bean (1/3)
- Bread & Baked Goods
- Buttery bread. if you have no old bread on hand, day old (16 thickly cut slices)
- Dairy
- Butter, unsalted (2 ounces)
- Light cream or half and half (1/2 cup)
- Milk (1/2 cup)
- Refrigerated
- Eggs, large (2)
- Beer, Wine & Liquor
- Whiskey (3/4 teaspoons)
- Other
- 1 tablespoon butter for greasing your skillet or grilddle. (Please do not use oil -- who wants French Toast that tastes like oil?)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published March 30, 2012 (10 months ago).
10 people saved this recipe.
