This stuffed French toast recipe is a party of textures - the outside is buttery and crunchy (thanks to the cornflake crumb coating), and the inside is warm and melty. This recipe is a real favorite with the kids. For the best results, use day-old, slightly-stale Italian bread or Challah.
Want to make this an even more special treat? Top with strawberry or blueberry syrup. It'll be like a sweet grilled peanut butter and jelly sandwich!
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Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 servings
Ingredients:
- 8 slices day-old Italian bread or Challah
- 8 Tbsp. peanut butter
- 6 large eggs
- 2 cups half and half or whole milk
- 1/2 cup vanilla yogurt
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 1 cup crushed cornflakes
- 2-4 Tbsp. butter
Preparation:
- Spread one tablespoon of peanut butter on one side of each slice of bread. Press bread together to make four sandwiches. Place in a 9 x 13 baking dish. Set aside.
- Place eggs, half and half, yogurt, cinnamon and vanilla in a blender. Pulse until smooth. Pour over peanut butter sandwiches, turning to coat well.
- Preheat an electric griddle to 350 degrees or heat a large skillet over medium high heat. Add butter.
- Spread cornflakes in a shallow dish.
- Dip sandwiches in cornflakes, then transfer to griddle. Cook 2-3 minutes until golden brown. Flip, and cook another 2-4 minutes until cooked through.
