| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 orange
- 4 large eggs, lightly beaten
- 1 1/2 cups milk
- 1 teaspoon ground cinnamon
- 4 cups cornflakes, crumbled
- 3 slices bacon, cooked and crumbled
- 1 loaf challah, cut into 1-inch-thick slices
- 6 tablespoons unsalted butter
- 1 cup warm maple syrup
- Ground cinnamon, for serving
Instructions
- Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat.
- Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes.
- Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute.
- While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet.
- Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it’s OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking.
- Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch.
- When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1035 |
| Total Fat | 40 g |
| Saturated Fat | 19 g |
| Carbohydrates | 144 g |
| Dietary Fiber | 6 g |
| Sugar | 60 g |
| Protein | 26 g |
| Cholesterol | 317 mg |
| Sodium | 946 mg |
Reviews
Delicious! You definitely have to cook it on a medium heat so it cooks through before getting too brown on the outside. Didn’t have an orange so I used some frozen OJ concentrate.
I surprisingly liked this; because I usually don’t go for a lot of bread. The challah was perfect. I did not use the bacon because I did not have any; but will definitely use it next time.
This looked so delicious on the show! I couldn’t find challah, so I used a loaf of soft French bread. We loved the crust, especially with bacon! Unfortunately, the inside was very wet and mushy, while the outside was very brown and crispy. Either I soaked the bread too long, or cooked them at too high a heat. I’ll give it another shot someday.