In a shallow bowl or a pie plate, mix eggs, heavy cream, cinnamon, vanilla & a pinch of salt.
Prep the Coating:
Place cornflakes in a resealable ziplock and crush the flakes with a rolling pin until coarse meals form. Transfer to a pie plate or a bowl and add the sugar & cinnamon.
Soaking the French Bread:
Cut bread into thick slices and place in the custard mixture. Soak well on both sides, allowing the egg mixture to absorb the bread.
After that, place the soaked bread in the cornflakes mixture bowl and coat well on both sides.
Prep the French Toast:
Heat the griddle or the skillet, lightly spray some oil before placing a pat of butter. Once it's sizzling, you can put the bread and allow it to cook for a few minutes on each side until golden brown.
Once all the bread slices have been browned in the griddle or skillet, transfer them to a cookie sheet and place them in the oven. Bake at 350F (or 150C) for about 5-6 minutes to cook the egg that didn't brown on the sides and to crisp up the topping.
Serving the French Bread:
Remove the bread slices from the cookie sheet. Cut in diagonal, dust with powdered sugar and arrange in a serving plate and garnish with fresh berries or fruits.
Notes:
1.) You can use sugar-coated cornflakes or cinnamon flavor cornflakes.2.) I used the Texas bread here but you can use Brioche or Challah bread which is ideal for French toast.
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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Course: Appetizer, Breakfast
Cuisine: American
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