The first day of Summer is June 21st and we will start to see some beautiful early summer fruit. This is a recipe I use in the restaurant and is one of the dishes I get told that people love the most for breakfast or brunch. It has a great texture from the corn flakes and is a wonderful addition for something special on an early summer weekend.
Cornflake-Crusted French Toast with Early Summer Fruit
Ingredients
French Toast
12 slices thick-cut Texas toast
6 large eggs
2 cups whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
2 tsp vanilla extract
1 tsp cinnamon
1/4tsp nutmeg
Pinch kosher salt
5 cups crushed cornflakes (lightly crushed; keep some texture)
Butter and neutral oil as needed for cooking
Early Summer Fruit Topping
Choose fresh fruit based on availability:
Ingredients
2 cups strawberries, sliced
1 cup blueberries
1 cup cherries, pitted and halved
1–2 peaches or apricots, sliced
For Macerating Fruit (optional but recommended)
3–4 Tbsp sugar
1 Tbsp lemon juice
1 tsp lemon zest
Small handful mint, thinly sliced (optional)
Finish with
Whipped cream
Warm maple syrup
Powdered sugar
Instructions
Prepare the fruit
For a fresh presentation:
• Toss fruit together and refrigerate until ready to use.
For macerated fruit:
• Combine strawberries, cherries, and/ or peaches, sugar, lemon juice, and zest.
• Rest 15–30 minutes.
• Fold in blueberries just before serving.
The fruit will create a light syrup that works well with maple.
Prepare the custard
Whisk together:
Eggs
Milk
Cream
Sugar
Vanilla
Cinnamon
Nutmeg
Salt
Bread the Texas toast
• Spread crushed cornflakes in a shallow pan or platter
• Dip each Texas toast slice into custard for about 8–10 seconds per side.
• Allow excess custard to drip off.
• Press both sides into crushed cornflakes.
Cook
• Heat a griddle or sauté pan over medium heat.
• Add butter with a small amount of oil.
• Cook 3–4 minutes per side until:
• Golden brown
• Cornflakes become crisp
• Center is cooked through
Brendalee (Vialpando) Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA. Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.
