Recipe: Cornflake crusted French toast

Mother’s Day breakfast in bed recipe from Chef Brian West

SAN ANTONIO – He’s taught at the Culinary Institute of American and even worked on the Food Network, now Chef Brian West wants to make sure mom has a five-star quality breakfast in bed for Mother’s Day.

Cornflake crusted French toast


3 slices bread, cut in half

4 eggs, beaten

1 teaspoon almond extract

1 tablespoon dark brown sugar

8 fluid ounces corn flakes

2 fluid ounces butter


Combine eggs, almond extract and brown sugar. Dip each slice of bread one at a time, then into cornflakes to crust. In a skillet melt butter over med heat and fry toast in the butter until golden brown and eggs are set. Serve with maple syrup and apple butter.

Award-winning pickle bloody Mary


16 fluid ounces tomato juice

1 fluid ounce Worcestershire sauce

1 fluid ounce horseradish

2 cloves garlic

2 fluid ounces lime juice

1 tablespoon Apple Cider vinegar

4 fluid ounces pickle juice

1 teaspoon celery salt

1 tablespoon hot sauce

1 teaspoon black pepper

1 tablespoon dill fresh

8 fluid ounces vodka


Combine all ingredients except vodka allow to rest for 24 hours, then add Vodka.

Chef Brian West is available to cater your next event or hunting expedition. He also helps develops restaurants as a consultant. Check out his website for more information.

About the Author

Robert started his career at KSAT more than 10 years ago. He started as a prompter operator, to director, to promotions producer and now SA Live producer. He loved the excitement of news but entertainment is where he feels at home.

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