Use leftover or canned chili in this quick and easy take on savory cornbread French toast that's great for a weeknight family dinner or lunch.
Preparation Time
5 mins
Cooking Time
10 mins
Total Time
15 mins
Calories
307 Calories
Recipe Instructions
Step 1
Place the skillet over medium heat. Cook for 2 minutes; flip and distribute the cheese and chili evenly over the slices. Cover and cook until the chili is hot, reducing the heat as needed to prevent burning the bottom, 5 to 10 minutes.
Step 2
Pour milk into a glass measuring cup. Add eggs and whisk until well blended. Pour into a nonstick skillet with a glass lid that's just large enough for the bread. Add the cornbread slices in a single layer. Soak until about half of the liquid is absorbed, about 5 minutes. Flip the bread and allow it to soak up the remaining liquid.
