A delightful twist on the classic French toast, baked to golden perfection and served with a fresh and creamy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a crispy texture.
In a mixing bowl, combine the milk, half-and-half, sugar substitute, vanilla extract, and eggs. Whisk until smooth.
Whisk thoroughly to ensure the sugar substitute dissolves completely.
Dip each slice of bread into the custard mixture, ensuring both sides are coated. Then press each slice into the crushed cornflakes to coat evenly.
Press gently to ensure the cornflakes stick well to the bread.
Place the coated bread slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes, or until golden and crispy.
Flip the slices halfway through baking for even crispiness.
Arrange the baked French toast on plates. Top with a dollop of yogurt, fresh strawberries, and a sprinkle of cinnamon. Garnish with a mint sprig.
Serve immediately for the best texture and flavor.
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