One thing to make sure when making cornbread french toast is that your cornbread a re firm and not crumbly to be able to dunk into the egg custard. I'm using leftover cornbread from last night dinner as a day old cornbread has the firmness to hold the shape and easily absorb the goodness of the eggy custard. Furthermore, this cornbread french toast recipe is a great way to make use of your left over cornbread and transform them into irresistible breakfast.
Instead of using white bread for making french toast, cornbread french toast loaded with flavor and super moist. Easy to prepare even on weekdays breakfast for your kids lunch box. I served my cornbread french toast sprinkle with confectioners sugar along with butter and raspberry jam. Drizzle with maple syrup or honey or simply dust them with confectioners sugar and enjoy with a hot piping cup of coffee.
Ingredients
5 slices cornbread
3 large eggs
2/3 cup whole milk
1 1/2 tsp cinnamon powder
1 tsp nutmeg powder
1/2 tsp dried ginger powder
1 tbsp vanilla extract
Butter for frying
Pinch of salt
Methods
In a large bowl, whisk eggs and add milk,cinnamon powder,nutmeg powder,ginger powder,vanilla extract and salt.
Dunk the sliced cornbread into in the egg mixture and let it sit for 10-12 minutes.
Melt butter in a non stick pan over a medium heat and fry the custard soaked cornbread for 2-3 minutes or till golden on both sides. Remove from heat.
Transfer to a serving plate and dust with confectioner sugar.
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