Mother's crunchy French toast
Dear SOS: My boyfriend and I just got back from a vacation in Portland, Ore. We had some great meals, but the dish we remember most is the French toast at Mother’s Bistro and Bar. It’s made from thick challah dipped in cornflakes. It is sweet and crunchy and just the right texture. We can’t stop thinking about it! Do you think you could coax the recipe out of them?
Jill Franklin
Los Angeles
Dear Jill: This imaginative twist on an old favorite is simple to make and as comforting as a traditional version.
In a large bowl, whisk together the eggs, cream, half-and-half, cinnamon, nutmeg and vanilla extract.
Place the cornflakes in another bowl and crush them with your hands to make coarse crumbs.
Dip the bread slices one by one into the egg mixture and saturate each one, then dip them into the cornflakes, pressing the flakes onto the bread on both sides. Place the coated slices on a platter or baking sheet in a single layer. Set aside.
Melt the butter in a large, hot skillet or on a griddle. Cook each slice of French toast until golden on one side, then turn and cook the other side, about 4 minutes total. Serve immediately or keep warm in a 200-degree oven until all the French toast is cooked. Serve sprinkled with powdered sugar, as well as syrup, if desired.
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