Sunday, May 9, 2010

Mother's Day

I am having a wonderful Mother's Day. I received a beautiful bouquet of flowers instead of a card (by request - I really wanted the flowers). I woke up this morning to my son and husband making me a lovely breakfast of crunchy french toast. It was delicious.

Crunchy French toast

4 large eggs

1-1/2 c. whole milk

1/2 t. cinnamon

2 T. sugar

Pinch nutmeg

1/2 tsp. vanilla extract

4 c. cornflakes

1 loaf challah (Jewish egg bread), sliced into six 1-inch slices

1 stick plus 1 T. unsalted butter

Preheat oven to 200 degrees. In a large bowl, whisk together the eggs, milk, cinnamon, sugar, nutmeg and vanilla.

Place the cornflakes in another large bowl and crush with your hands until the pieces are small (but not like bread crumbs) and somewhat uniform in size. Place a rimmed baking sheet nearby to hold the bread.

Dip a slice of bread into the milk mixture, immersing both sides. Dip the slice into the cornflakes on both sides, pressing to adhere the flakes; set aside on the baking sheet.

Repeat with the remaining slices.

Heat a griddle or skillet on medium for several minutes. Sprinkle the griddle with a few drops of water; they should bounce around before evaporating. If they sizzle away quickly, the heat is too high. If they just sit there and slowly steam, the heat is too low.

When the griddle is properly heated, add 1 tablespoon of butter for each piece of bread and tilt to coat the pan. Add the bread in an even layer and cook until golden on one side, about 4 minutes. Lift each piece with a spatula and put 1/2 tablespoon butter in its spot.

Flip the toast onto the butter to cook the other side. Repeat with the remaining bread.

Serve immediately or keep warm in the oven until all the French toast is cooked.

Cut each piece of bread in half diagonally to make triangles. Arrange 3 triangles like shingles on serving plates, sprinkle with confectioner's sugar and serve with softened butter and maple syrup.

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