This recipe — brought to you by The Gourmet Girls — will delight your taste buds in every season.
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Crispy French Toast with Chantilly Creme
Ingredients
- 1 loaf challah (day old challah works best)
- 3 cups crushed cornflakes
- 1 cup half & half
- 6 eggs
- 1 Tablespoon cinnamon
- 1 Tablespoon vanilla
- 1 pint strawberries sliced
- Vegetable oil
Chantilly Crème Ingredients:
- 1 pound softened cream cheese
- 1 teaspoon vanilla
- 1/2 cup brandy (can substitute 1/2 cup orange juice)
- 1 cup powdered sugar
Instructions
For the French Toast:
- Slice challah as thick as you like, at least 1-2 inches.
- Place the corn flakes in a food processor and pulse until they are chunky.
- Mix half & half, eggs, cinnamon and vanilla together.
- Dip the sliced challah in the egg mixture, coat evenly with the corn flake crumbs and fry it in vegetable oil until golden.
For the Chantilly Creme:
- Place all the ingredients for the Chantilly Crème in the food processor and mix them until they’re blended.
- Drizzle Chantilly on top of the French toast and top with as many strawberries as you like. Serve with a little powdered sugar.
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