Crunchy French Toast

by brendan on November 29, 2006

So we are building a house. We are excited about this project for a bunch of reasons as you can imagine, but we are especially excited because for the first time in our lives, we will have a real kitchen. With an oven that isn’t the cheapest thing at Sears. This means we have to learn to cook. Since I can’t make toast, this has been an uphill battle.

Recently, Holly got a great cook book that I can’t find or I’d recommend. I think that it is called Cooking for the Blind with No Appendages or something like that. Advanced apologies to blind people with no appendages, but I’m guessing you aren’t cooking much these days. It is super dumbed down. Anyway, there was a great recipe for Cruchy French Toast that I made the other morning. Seriously, this was the first non-microwave /non- pasta thing that I’ve cooked since I made lasagna in 8th grade ‘Single Survival’ class.

Total aside: In 8th grade I had to take a course called ‘Single Survival’. Don’t ask me why as now that I look back on it now, there was no chance that I’d be living on my own for at least 5 more years and I would have forgotten how to sew buttons and bake brownies in that time. I did learn to make a mean lasagna, though.

It came out really well, but despite my doubling of the recipe, we were still pretty short.

Prep Time: 20 minutes (ready in 2 hours 40 minutes) – Yield: 8 slices; 4 servings

3 eggs
1 cup half and half
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups cornflakes cereal, crushed to 1 cup
8 slices (3/4-inch-thick diagonally cut) French bread
Strawberry syrup
Fresh strawberries

1. Grease 15x10x1-inch baking pan. In shallow bowl, combine eggs, half-and-half, sugar, vanilla and salt; beat well. Place crushed cereal in another shallow bowl. Dip each bread slice in egg mixture, making sure all egg mixture is absorbed. Coat each slice with crumbs. Place in greased pan; cover. Freeze 1 to 2 hours or until firm.

2. Heat oven to 425°F. Bake bread slices 15 to 20 minutes or until golden brown, turning once. Serve with syrup and strawberries. If desired, garnish with whipped topping.

I also pre-cut the bread into little quarters. This made them more bite sized and I didn’t feel like I was really eating 4 pieces of french toast. It was, however, some of the best french toast that I’ve ever had. I was really stoked. I can’t wait to get our real kitchen so that I can make this on weekend mornings, drink lattes and read the paper online.

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