I’m pretty sure that french toast is one of the reasons weekend mornings were invented. Bread cooked in batter + syrup + butter = excellent.
There’s a little diner near our house that makes Rum Crunch French Toast. It’s not on the menu all the time, but when it makes an appearance as one of their daily specials, it’s my go-to. So I was inspired to try making it myself.
Our server at the neighborhood diner once told me that the secret to the crunch in their french toast was Frosted Flakes. Like, whaaaat? It sounds so redneck, but also so awesome.
I only had plain old corn flakes to work with in my pantry, but that seemed like a suitable option – and probably a more civilized one.
The batter for this recipe is a standard french toast batter, but I added a little shot of spiced rum to it. Nothing like a little hair of the dog to get yourself going on a Sunday morning, right?
Just dunk a piece of bread into the batter, then give it a swirl in a bowl of crushed cornflakes to coat each side, and throw it on a hot (but not too hot!) griddle with plenty of butter on it. It’s okay to be liberal with the butter here — it’s what gives the french toast a nice golden brown coating.
The cornflakes will turn into a nasty burnt mess if your griddle gets too hot, so keep it turned down to medium, or even medium-low. Just keep an eye on it and be sure to adjust the temp at the first sign of your french toast getting a little too toasty. You’re going for a nice golden brown color on these babies.
- 6 eggs
- 1/2 tsp vanilla
- 2 tablespoons spiced rum
- 4 tablespoons white sugar
- pinch of salt
- pinch of cinnamon
- 2 cups milk
- 6 cups cornflakes cereal
- 18 slices of sandwich bread
In a bowl, mix eggs, vanilla, rum, sugar, salt & cinnamon. Add 2 cups of milk and whisk together until well blended.
Put the cornflakes into one gallon sized freezer bag, and crushing with a rolling pin. Pour the crushed cornflakes into a shallow bowl.
Heat a griddle to medium low heat and melt a pat of butter on the skillet.
Using tongs, dunk a piece of bread into the batter to coat it. Then dip the batter-covered bread into the bowl of crushed cornflakes to add a layer of cornflakes. Flip the bread over in the cornflakes too! You want cornflakes on both sides of the bread.
Set the bread on the butter-coated griddle and cook until the bottom is golden brown. Flip to cook the other side.
Repeat with the rest of the bread, and add more butter to the griddle between batches to make sure the coating on the french toast cooks to a golden brown.
Serve with butter and drizzle with syrup.