I picked up a loaf of Challah bread on Friday and then forgot about it. (Don't know how that happened. Bread is usually inhaled in our home.)
Nothing like stale bread to inspire a batch of French toast. After eating at Mother's Bistro in Portland last fall, I've changed up the way I make my French toast, giving the egg-and-milk-dunked bread a coating of corn flakes before frying. It might sound goofy, but I love the contrast of the rich, soft bread and the crispy cereal. (I use Trader Joe's Organic Corn Flakes.)
I spiked my French toast batter with whatever juice I have in the fridge for a little extra character. The other day that was apricot nectar. I also had some apricot syrup from the Farmers Market. Oh my goodness.
Hey, I just got another egg-y inspiration! Next time I make a breakfast bread pudding, I'm going to try topping it with corn flakes. Mmmmm!