Corn Flakes-Crusted French Toast Sticks
- Author: The Peach Kitchen
- 2 eggs
- 4 tbsp milk
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 4 slices bread, cut into 1-inch thick strips (I used the raisin loaf that’s shaped like a baguette bought at French Baker)
- 1 cup crushed Corn Flakes
- 2 tbsp unsalted butter
- Maple syrup, for dipping
- Melt butter in a large skillet over medium heat.
- Put crushed corn flakes in a plate for dredging.
- In a large bowl, whisk together, eggs, milk, cinnamon and nutmeg.
- Working one at a time, dip the bread strips into the egg mixture, then dredge in the crushed Corn Flakes, pressing to coat.
- Add the bread strips to the skillet, 3-4 at a time, and cook until evenly golden brown and crispy, about 2-3 minutes on each side.
- Serve immediately with maple syrup.