If you made cornbread for Thanksgiving and still have some left over, this is the best way to use it up. A savory twist on French toast, this recipe transforms slightly stale cornbread into a warm, flavorful breakfast (or breakfast for dinner, if that's more your thing).
In order to fully embrace this recipe you're going to need to let go of the image of French toast you have in your head. You know, the one with fluffy brioche bread topped with maple syrup and berries — this is nothing like that, but it's just as good.
All you have to do is slice up that leftover cornbread, dip it into an egg-milk mixture, and then pan-fry it in a buttered skillet until it's golden-brown on both sides. Top it with some caramelized onions, a dollop of cream cheese, and a dash of your favorite hot sauce for a warm, comforting meal.
Who said leftovers were boring?
→ Get the Recipe: Cornbread French Toast with Caramelized Onions and Cream Cheese from My Name Is Yeh