Servings: 6 to 8

caramel crunch caramel crunch
4 cups corn flakes 4 cups corn flakes
3/4 cup sugar ¾ cup sugar
1/8 teaspoon cream of tartar ⅛ teaspoon cream of tartar
2 tablespoons water 2 tablespoons water
3 tablespoons butter, unsalted 1/4 cup heavy cream 3 tablespoons butter, unsalted ¼ cup heavy cream
Pinch of salt Pinch of salt
11/2 teaspoon cinnamon 1½ teaspoon cinnamon
french toast french toast
12 slices of Brioche 12 slices of Brioche
8 large eggs 8 large eggs
1 cup heavy cream 1 cup heavy cream
2 teaspoons vanilla extract 2 teaspoons vanilla extract
4 cups caramel crunch. 4 cups caramel crunch.

1. Preheat oven to 375°F
2. Evenly spread 4 cups of corn flakes
on a sheet pan lined with a baking sheet. Place in the oven for 6 to 8 minutes or until the edges have lightly browned. Take out of the oven and allow corn flakes to cool while caramel is being cooked.
3. To make the caramel, place a heavy medium saucepan on the stove and pour water, cream of tartar, and sugar. Gently stir the sugar mixture until sugar is wet. Turn heat to medium high
and slowly stir, until sugar dissolves, using a wooden spoon or heat resistant spatula. You’re looking for the mixture to become an amber color.
4. Immediately take the mixture off the heat and stir in your butter, once butter melts, slowly stir in the heavy cream and salt.
5. Grease a sheet pan and set aside.
6. Add corn flakes into a large mixing bowl. Gently stir in the caramel sauce and cinnamon. Toss until cornflakes are coated, and spread into a single layer on a greased sheet pan. Allow this to cool for about an hour
7. Set a small amount of your crunchy mixture to the side for garnish, about 2 cups. Take the remaining mixture and put into a plastic bag, leaving a small gap for air so as to not break the bag. Crush up the mixture in the bag until they’re at a consistency you prefer.
8. Pour crushed mixture into a shallow medium bowl and set aside.
french toast
1. In a 2nd medium shallow bowl, whisk together the eggs, heavy cream, and vanilla extract until mixture is smooth.
2. Dip each side of a slice of bread into the egg mixture, allow excess eggs to drip off then dip each side of that same slice into the caramel crunch, making sure to full coat each side. Repeat with the remaining 11 slices of bread, and set on a baking sheet.
3. Place a large cast iron griddle
over medium heat and melt about 1 tablespoon of butter. Once the butter is melted, place 2 slices in the skillet and allow each side to cook for 2 to 3 minutes. Once cooked, place french toast on a
sheet pan with a cooling rack on top of it. This will keep the toast from getting soggy while you cook the rest of your slices. Repeat until all bread is cooked.
4. Diagonally cut each slice of french toast, so that it makes 2 halves out of 1 slice of bread.
5. Place 5 halves of french toast on a plate and sprinkle with caramel crunch that was set aside and powdered sugar. Top with syrup, sliced strawberries, and a dollop of whipped cream. Serve immediately.
Makes 6 to 8 servings