We love the Smoky Mountains. Wish you were here!

Next Sunday, Try This Sundae Breakfast at Home

One of the most-requested breakfasts at the Folkestone Inn Bed and Breakfast is their French Toast Sundae. And innkeepers Steve and Eva Clayton are graciously sharing their recipe with Postcards From The Smokies readers.

French Toast Sundae

Serves 6

5    eggs
2    cups Half n Half
1    Tbsp. vanilla extract
1    Tbsp. cinnamon
1    Tbsp. sugar
1/8    tsp. nutmeg
12    slices French bread, sliced 1-inch thick
Crushed cornflakes, enough to coat one side of bread
Fresh sliced fruits, in season
Whipped cream

Preheat griddle to 375 degrees. In a large mixing bowl, whisk eggs and Half n Half until well combined. Add the vanilla, cinnamon, nutmeg and sugar. Dip bread into mixture but do not soak. Dip one side of the bread into cornflakes.  Repeat with all slices.

Add butter to griddle and cook bread with cornflakes side down first. Flip when golden brown. Turn and cook other side. Place two slices on plate and top with fresh fruit. Add dollop of whipped cream. Serve with maple syrup.

1 comment

1 Comment so far

  1. guest April 27th, 2010 9:30 am

    This was served to us when we stayed at the Inn and it was delightful! Good luck duplicating Eva’s cooking, she is a wonderful chef!