This dish is a delicious spin off of IHop’s corn flake and oatmeal covered Double Dip French Toast Recipe. It has a wonderful custard inside and a nice golden crispy outside.
Course: Breakfast, brunch
cast iron skillet
6slicesThick Cut Bread (for our photo shoot we usedTexas Toast)
Preheat oven to 350F degrees.
In a small mixing bowl, whisk together eggs, heavy cream, salt and vanilla. Set aside.
Prepare the crunchy outer coating by crushing cornflakes.To do this, place the cornflakes inside a zipped bag and smash them with a rolling pin.
Add oatmeal, sugar and cinnamon to Cornflake mixture. Mix well.
Dip a piece of bread into the custard mixture until it is entirely covered. Flip and dip the other side. Allow any excess custard to drip off the bread. Dip bread into crunchy cornflake mixture. Flip and coat remaining side.
In a cast iron pan or griddle, heat 1 tbsp butter over medium high heat. Fry the pieces of French toast just enough to brown the outside. Flip and fry the reverse side until golden.
Using a baking sheet covered with parchment paper, transfer the browned French toast pieces to the baking sheet. Bake for5-6 minutes until the center of the French toast is done.
Dust with powdered sugar and garnish with fresh fruit. Serve warm and enjoy.