Don’t let that box of Cornflakes get stale in your pantry or wasted on a bowl of milk. Use them on French toast! This yummy, crunchy breakfast is delicious with our Old Fashioned Buttermilk Syrup mix.
From Our Pantry:
From Your Pantry:
2 large eggs
2 tablespoons milk or cream
1 pinch salt
2 cups Cornflakes, slightly crushed
Whisk two eggs, the cinnamon and the milk or cream together along with the salt.
Dip the bread (we like our French Bread mix the best), one slice at a time, in egg mixture coating both sides. Press each slice into the slightly crushed Cornflakes. Place the Cornflake-crusted bread in a medium hot skillet that has been lightly buttered.
Cook the bread for about three minutes or until it starts to brown on the bottom.
Turn the bread over and cook the crusted side for about two minutes or until done. Remove the bread to a platter and serve hot. Serve with Old Fashioned Buttermilk Syrup and fruit. We dusted ours with a little powdered sugar.
What You Need from Our Pantry: