FRIDAY’S DISH: Not so “French” Toast

POSTED BY: CRESSIDA

The only time I buy white bread anymore these days is when I get a taste for French toast. I don’t usually order this treat when I’m out at a diner or having brunch because it’s so darn easy to make at home. While shopping at my favorite store, Trader Joe’s, I came across the perfect “Texas Toast” white bread so I just had to pick some up. The slices are extra thick and make for perfectly fluffy French toast without that egg-y, soggy consistency you get from those thin sad little Wonder Bread type breads.

To ensure a crispy texture and add a little sweetness I switched things up this time by adding another element, frosted corn flakes! They add a delicious crispy crunch and beautiful brown color. I really bumped up the sweetness when I added the maple syrup.

I would say that this particular recipe a distinctly American version of “French” toast simply because of the use of breakfast cereal (cornflakes, of course, having been invented in Battle Creek Michigan.) The recipe is a little over the top but so delicious!

Here’s how I made it:
  • 4 slices of thick sliced white bread (Texas Toast)
  • 2-3 eggs, depending on size
  • 1 cup crushed frosted corn flakes
  • 1 cup milk
  • ¼ tsp cinnamon
  • 1 dash of ground nutmeg (you can grate in fresh if you’ve got it)
  • 1/8 tsp good vanilla
  • Pinch of salt
  • Butter for sautéing
What to do:
Combine all of the ingredients in a shallow bowl, save the cornflakes and bread. Spread the cornflakes out on a plate or shallow dish. Dip the bread in the egg mixture until soaked, but not so soggy that it falls apart. Meanwhile, in a non-stick sauté pan melt a generous amount of butter over medium heat.
Take each slice and generously coat one side with the corn flakes by laying each slice on top and lightly pressing down. Work in batches.  Sauté cereal-side down and when golden brown flip with a spatula. Each piece should be firm when lightly pressed with your finger to ensure that the custard in the inside is fully cooked.


Serve with a dusting of powdered sugar or do what I did and go All-American with real maple syrup.

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