Cooking With Team USA | Corn Flake Crusted French Toast


Ingredients
½ cup dried cherries, chopped 1 cup maple syrup 2 tablespoons dark rum ½ cup chopped walnuts, toasted 1 soft baguette, sliced	4 eggs ½ cup milk or almond milk pinch of salt 2 teaspoons vanilla extract ½ teaspoon ground cinnamon	2 cups Kellogg's® Corn Flakes®, crushed 3 tablespoons coconut oil or butter or canola oil 1/4 cup vanilla yogurt 4 mint sprigs, for garnish
Directions In a small bowl, combine cherries with ¼ cup boiling water and let rehydrate for 5 minutes. Set aside. Add syrup and 1 tablespoon rum to a small pot and place over low heat. Add rehydrated cherries with liquid, walnuts and bring to a simmer over low heat. Let simmer for 3 minutes. Set aside and keep warm. Heat a large skillet or griddle over medium heat. Place crushed Corn Flakes in a baking dish. In a baking dish, whisk together eggs, milk, salt, vanilla, remaining rum and cinnamon. Place bread slices in egg mixture and let sit for 1 minute. Flip and soak other side for 1 minute. Place soaked bread into the Corn Flakes and coat both sides with Corn Flakes Melt the coconut oil on the griddle and place the coated bread slice onto the griddle. Cook for 2 to 3 minutes per side until golden brown. To plate, place three pieces of French toast onto a plate, top with a dollop of yogurt. Pour some of the syrup over top and garnish with mint.