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Crispy French Toast with Chantilly Creme

Crispy French Toast with Chantilly Creme

The Gourmet Girls
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Course Breakfast & Brunch

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.