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A cornflake crusted French toast loaded up with sweet pineapple compote topping? Bring on brunch!
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Cornflake Crusted French Toast with Sweet Pineapple Compote

A cornflake crusted French toast loaded up with sweet pineapple compote topping?  Bring on brunch!
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 499kcal
Author Snacking in Sneakers

Ingredients

For pineapple topping:

  • 1 20-ounce can of Dole pineapple chunks in 100% pineapple juice
  • 1/2 tsp cinnamon
  • 1 tbsp lemon juice

For French toast:

  • 3 eggs
  • 1/2 cup 1% milk or milk alternative
  • 1/2 cup raw spinach
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 6 slices hearty multigrain or whole wheat bread
  • 3 cups corn flakes cereal
  • 3 tbsp oil or butter

Instructions

  • Prepare the pineapple topping by placing the can of pineapple chunks – including all the juice – in a large skillet or saucepan. Add cinnamon and lemon juice, and cook over medium-high heat for about 5 minutes or until juice is reduced by half. Set aside for now.
  • Place eggs, milk, spinach, cinnamon and vanilla in a blender. Blend until smooth (you want the spinach to blend in seamlessly). Pour mixture into a bowl.
  • On a plate, place one cup of cornflakes. Crush them a bit with your hands.  Place the plate on your counter next to your bowl of egg mixture.
  • Heat 1 tbsp of oil in a large skillet over medium heat.  Meanwhile, dip bread into the egg mixture, then press the bread into the crushed cornflakes to coat both sides.
  • When oil is hot, place bread into the skillet. Work in batches of two at a time. Cook for approximately 2-3 minutes per side. Repeat process, adding another cup of cornflakes to the plate and another tablespoon of oil to the skillet. Do this twice to finish all the slices of bread.
  • Pour pineapple topping over the French Toast (you can pop the skillet back on the stove for a minute or two if the topping got cold while you were working on the French Toast). Enjoy!

Notes

Notes:
  • This makes four servings. The serving size for this dish is three halves of French Toast, topped with a quarter of the total pineapple topping.
  • I prefer using oil for this recipe because I think it gives a crispier coating to the French toast. But butter works as well!
 
Nutrition analysis (approximate per serving):
499 calories, 17 g fat, 2 g sat fat, 495 mg sodium, 72 g carbohydrate, 7 g fiber, 27 g sugar, 15.5 g protein, Vitamin A: 24%, Vitamin C: 27%, Calcium: 12%, Iron: 39%

Nutrition

Calories: 499kcal