Thursday, February 3, 2011




  • 8 slices bread
  • 4 tablespoons light cream cheese
  • 4 teaspoons low-sugar orange marmalade
  • 2 large eggs plus 2 egg whites
  • Zest and juice of 1 orange
  • 1 teaspoon vanilla extract
  • 1 1/2 cups corn flakes cereal
  • 1 to 2 tablespoons vegetable oil
  • 1 to 2 tablespoons unsalted butter
  • 2 tablespoons confectioners' sugar (optional)


Spread 4 bread slices with 1 tablespoon cream cheese each; spread the other 4 slices with 1 teaspoon marmalade each. Combine to make 4 sandwiches.
Whisk the whole eggs, egg whites, orange zest and juice, and vanilla in a shallow bowl. Place the corn flakes in a resealable plastic bag and crush with a rolling pin or your hands. Pour the crumbs onto a plate. Dip both sides of each sandwich in the egg mixture, then in the crumbs, gently pressing the crumbs onto the bread.
Heat 1 tablespoon each oil and butter in a skillet or griddle over medium heat. Add the sandwiches in batches and cook until the outsides are golden and the insides are melted, 3 to 4 minutes per side. (Add more oil and butter, if needed.)
Slice the French toast sandwiches into triangles. Let cool before serving , as the cream cheese can get quite hot. Sprinkle with confectioners' sugar.

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