![]() All that said, best French toast I've ever had.Ĭan dessicated coconut be used? Is it the same? Has anyone tried it?įrom food of kids ( Team Breakfast Member) Rating (out of 5): I like to add a few dashes of black pepper. Whole un-crushed Rice Krispies can be used in place of crushed corn flakes. Mr Breakfast would like to thank CornFlake for this recipe. This French toast had a mild crunch that makes it very special. Heat butter in a skillet over medium heat.ĭip each slice of bread in egg mixture, then in the the crushed corn flakes.īrown in skillet until light golden brown on both sides. Please Note: If you decide not to use the optional coconut, you should increase the amount of corn flakes to about 3/4 cup. If using coconut, mix it together with the corn flakes. In a shallow bowl or on a plate, spread out the crushed corn flakes. In a medium bowl, whisk together eggs, milk, sugar and cinnamon. This recipe also works great with cinnamon raisin bread. ![]() The corn flakes add a light crunch that tastes great and looks interesting and fun. Repeat until all four sizes are caramelized.It's very easy to turn regular French toast into amazing French toast just by dragging it through some breakfast cereal. When the first side is brown and caramelized, melt more brown-sugar in the pan and turn the French toast sticks. Keep a close eye on the sticks so the sugar doesn’t burn. Cook until the bottoms are deep brown and caramelized. Dip the baguette sticks 1 at a time in the egg mixture to coat and then place in the pan. Swirl the pan around so the sugar mixture is evenly distributed. In a non-stick skillet, melt a bit of the brown sugar butter mixture over medium heat. Whisk the egg, vanilla and cinnamon in a shallow bowl. Mix the butter and brown sugar in a bowl until thoroughly blended. 1 tablespoon butter, at room temperature.5 inch piece of baguette, cut into 6 sticks.I am caramelized, I am French: I am Caramelized French Toast!Ĭaramelized French Toast Recipe adapted from Lesson learned: Google is your friend, my friends. To think! I didn’t have to spend days thinking about French toast… These French toast sticks were just what I wanted: a crisp, shattering sugar shell giving way to eggy bread goodness. I made sticks instead of slices just cause I wanted more caramelized deliciousness. I wasn’t convinced, so I decided to Google it and lo and behold, right there on, there’s a recipe for caramelized French toast. What would be better, he said, would be mixing together sugar and butter. I ran the idea past Mike, who told me it would burn into a crazy sugary mess. The crisp crust on creme brûlée is created by caramelizing sugar, so I figured if I dipped the bread into eggs, then sugar, then cooked it, I would essentially get the same effect. I thought about it and thought about it, but I couldn’t figure it out: how would I create a crispy, sugary crust while cooking the eggy insides? I wanted to create a French toast that had what I think is the best part of creme brûlée: the caramelized sugar crust. I must have thought about it for 3 days straight before I finally figured it out and made it. Take for instance, this caramelized French toast. It doesn’t have to be anything special or complicated it’s usually something random and most likely, related to breakfast. Sometimes I think about a dish obsessively.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |