There is a Baltimore restaurant that coats their French toast with Cap’n Crunch cereal. But I wanted something a little more crunchy and a little less sugary. Corn flakes makes the perfect coating, resulting in a loud exterior to counterbalance the creamy interior.
SOFTWARE
· 2 c. corn flakes, crushed
· 4 eggs
· 1/2 c. heavy cream
· 1 t. vanilla extract
· 1/2 t. nutmeg, freshly ground if possible
· 1 t. cinnamon, ground
· 6 slices of bread, thick (challah works well as does Texas style)
· Toppings, whatever you like
METHOD
1. Heat an electric griddle to 350 degrees.
2. Place the corn flakes in a large sealable plastic bag. Gently crush the flakes into smaller bits but not into a powder.
3. Move the corn flakes to a flat pan (a pie pan works well).
4. In a shallow bowl, mix the eggs, heavy cream, vanilla, nutmeg, and cinnamon.
5. When the griddle reaches temperature, take a slice of bread and coat it in the egg mixture. Let the excess run off, then press each side firmly into the corn flakes.
6. Cook the bread on the griddle for 2 minutes on each side. Repeat until you run out of room on the griddle.
7. If you need to work in batches, keep the French toast warm in an oven set at 200 degrees or the Warm setting.
8. Serve with butter and syrup, fresh fruit, powdered sugar, anything you like!
9. Enjoy.
VARIANTS
Try with other cereals if you like but be aware of sugary cereals. The sugar will overwhelm the French toast if you don’t counterbalance somehow. Using a “bland” cereal will really let the spices in the egg mixture shine.
