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Crunchy Maple French Toast With Maple-Whiskey Butter

Crunchy Maple French Toast With Maple-Whiskey Butter


  • 1 cup cornflakes
  • 1/2 cup light cream or half and half
  • 1/2 cup milk (preferably not skim)
  • 2 large eggs
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon, preferably vietnamese
  • 1/4 teaspoon ground cardamom
  • 1/3 vanilla bean, sliced lengthwise and seeds scaped out with a paring knife
  • 16 thickly cut slices from day old buttery bread. if you have no old bread on hand, dry the slices in a 250 degree oven for about ten minutes.
  • 1 tablespoon butter for greasing your skillet or grilddle. (please do not use oil -- who wants french toast that tastes like oil?)
  • 2 ounces unsalted butter at room temperature
  • 3/4 teaspoons maple extract
  • 3/4 teaspoons whiskey; if you are cooking for children, substitute vanilla extract
  • 2 pinches sea salt
  • 1/2 teaspoon brown sugar
  • 1 tablespoon finely chopped, toasted pecans