Ingredients Jump to Instructions ↓

  1. 3 large eggs

  2. 1/2 cup(s) milk

  3. 1/3 cup(s) half-and-half

  4. 2 teaspoon(s) cinnamon

  5. 1/4 teaspoon(s) nutmeg

  6. 1/8 teaspoon(s) salt

  7. 2 1/2 cup(s) cornflakes , lightly crushed

  8. 2/3 cup(s) sliced almonds , lightly crushed

  9. 2 tablespoon(s) unsalted butter

  10. 8 slice(s) bread

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Whisk together the eggs, milk, half-and-half, cinnamon, nutmeg, and salt in a shallow baking dish and set aside. Combine the cornflakes and almonds in another shallow dish. Melt 1/2 tablespoon butter in a large skillet over low heat. Dip 2 slices of bread in the egg mixture and lightly coat each side. Transfer the slices to the cornflake mixture, turn to coat, and place in the prepared skillet. Cook for 3 minutes on each side, transfer to a baking sheet, and set aside. Repeat with the remaining butter and bread slices. Place in the oven and bake for 10 minutes. Serve immediately or keep warm in 200 degree F oven.


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