Cornmeal-Crusted French Toast

Cornmeal-Crusted French Toast
Staff Writer
French Toast

Big Girls Small Kitchen

French Toast

My sister Kate is living and teaching in Arkansas, and has made a habit of coming home to New York City with gifts for me and the rest of the family. On one of her recent trips home, Kate brought me a new gift: an oversized bottle of sorghum syrup, which I’d admired at a small shop when I was there.

For this French Toast recipe, I added the buttermilk to the milk-egg mixture and the cornmeal as a coating all in a nod to the sorghum’s Southern derivation. Naturally, you can replace the sorghum with good old Northern maple syrup. — Cara


Combine the eggs, buttermilk, milk, bourbon, 2 tablespoons of sugar, vanilla, and a pinch of salt in a large, shallow bowl. Layer in the challah slices, flipping to coat each one. Let sit for 15-20 minutes.

Meanwhile, combine the remaining 1 tablespoon sugar, the cornmeal, and a pinch of salt on a plate. Stir to combine.

Take each slice and let any excess milk mixture drip off, then place it in the cornmeal. Flip to coat both sides.

Melt 1 tablespoon butter in a large frying pan over medium heat. In batches, fry the French toast until golden and cooked through, flipping once. It should take 3-4 minutes per side. Repeat with the remaining slices, adding more butter to the pan as needed. You can also double team and get two pans going at once.

Top the French toast with a generous smear of softened butter and a substantial drizzle of sorghum syrup.


Calories per serving:

464 calories

Dietary restrictions:

Balanced Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 16g 25%
  • Carbs 59g 20%
  • Saturated 7g 35%
  • Fiber 2g 9%
  • Trans 0g
  • Sugars 14g
  • Monounsaturated 5g
  • Polyunsaturated 2g
  • Protein 17g 33%
  • Cholesterol 245mg 82%
  • Sodium 471mg 20%
  • Calcium 175mg 18%
  • Magnesium 31mg 8%
  • Potassium 268mg 8%
  • Iron 4mg 21%
  • Zinc 2mg 11%
  • Phosphorus 249mg 36%
  • Vitamin A 193µg 21%
  • Vitamin C 0mg 1%
  • Thiamin (B1) 0mg 30%
  • Riboflavin (B2) 1mg 42%
  • Niacin (B3) 4mg 22%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 131µg 33%
  • Vitamin B12 1µg 12%
  • Vitamin D 2µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 1µg 2%
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