+
5 (1)

Category: Breakfasts

1892 East's crispy French toast

1892 East's crispy French toast
Bob Chamberlin / Los Angeles Times

Dear SOS: About a year ago, I was in Huntsville, Ala., attending a graduation at Oakwood University, my alma mater. While I was there, I visited a restaurant named 1892 East New American Restaurant & Tavern for a Sunday brunch. ... Read more

Total time: 45 minutes | Serves 4

Apple topping

  • 3 Granny Smith apples, peeled and sliced
  • 1 tablespoon ground cinnamon
  • 1/4 cup light brown sugar
  • Salt
  • 2 tablespoons cold water
  • 1 tablespoon cornstarch

Step 1In a medium saucepan, combine the apples, cinnamon, brown sugar and a pinch of salt over low heat. Cook, stirring until the apples are tender but not mushy, 8 to 10 minutes. While the apples are cooking, combine the water and cornstarch in a small bowl. Add the cornstarch mixture to the apples and increase the heat to high, stirring until the liquid bubbles and thickens. Remove from heat and hold in a warm place.

Crispy French toast

  • 6 eggs
  • 1 cup half and half
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups cornflakes
  • 1 cup crumbled palmiers (you can substitute 1 extra cup cornflakes)
  • 3 tablespoons powdered sugar, plus more for dusting
  • Oil for deep-frying
  • 4 slices sourdough bread, cut into ¾-inch slices
  • Apple topping

Step 1In a medium bowl, beat together the eggs, half and half, sugar, vanilla, cinnamon and nutmeg to form the batter.

Step 2In a food processor, grind the cornflakes with the palmiers and powdered sugar to a coarse, sandy texture.

Step 3Heat the oil in a wide pot or deep fryer until it reaches 350 degrees.

Step 4While the oil is heating, start preparing the French toast: Dip the bread in the batter to soak, then press the soaked bread into the crust mixture on both sides to form a good coating. Place the bread in the fryer, careful not to crowd, and fry until the crust is golden-brown, about 2 minutes.

Step 5Drain the French toast on paper towels to remove any excess oil, then arrange on a plate and top with apples and a dusting of powdered sugar. Serve immediately.

Each serving:
Calories 823; Protein 21 grams; Carbohydrates 115 grams; Fiber 6 grams; Fat 32 grams; Saturated fat 10 grams; Cholesterol 318; Sugar 52 grams; Sodium 713 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breakfasts
Pumpkin-spiced French toast
Sweet Butter’s coffee doughnut muffins
Cinnamon walnut monkey bread
Peach "doughnuts"