0 (0)

Category: Breakfasts

Mother's crunchy French toast

Mother's crunchy French toast
Los Angeles Times

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 ... Read more

Total time: 20 minutes | Serves 6
  • 6 eggs, lightly beaten
  • 3/4 cup heavy cream
  • 3/4 cup half-and-half
  • 1/2 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 4 cups cornflakes
  • 1 loaf egg bread (challah), cut into 1-inch slices
  • 3 tablespoons unsalted butter

Step 1In a large bowl, whisk together the eggs, cream, half-and-half, cinnamon, nutmeg and vanilla extract.

Step 2Place the cornflakes in another bowl and crush them with your hands to make coarse crumbs.

Step 3Dip 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.

Step 4Melt 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.

Each serving:
558 calories; 16 grams protein; 55 grams carbohydrates; 2 grams fiber; 30 grams fat; 15 grams saturated fat; 322 mg. cholesterol; 660 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breakfasts
Whole wheat pancakes
Cinnamon walnut monkey bread
El Cholo's chiles rellenos
Asparagus flans