Saturday, 8 September 2007

French toast

'Have you ever had restless leg syndrome?' was the first thing my housemate asked me this morning as i walked into the kitchen! It seems she was up all night walking about as she couldn't sleep. No, was my answer, but i was startled, as i was unable to stay abed that very morning and had jumped out of bed, rushing to the kitchen with my own 'restless bake syndrome'!!The plan was to sleep in today, but i was just so restless and was just dying to hit the kitchen but didn't want to wake anyone up. So i waited patiently in my room till the clock striked 9 before i dashed down to my kitchen to whip up breakfast for everyone. We had a few friends who slept over last night so i was even more excited to make breakfast.

WEEKEND= BAKING/COOKING time!!!I love weekends! No time limits for my cooking sessions, no lectures and ward rounds that i have to run off to and most of all i don't have to feel guilty that i'm not studying.

While perusing through my myriad of food blog sources, I came across a recipe for Crunchy French Toast on Simply Recipes and really wanted to try it out. I wasn't in the mood to make anything too fancy in the morning and gave the recipe a go!It's really easy and the recipe originally came from the book Kitchen for Kids .

The recipe is as follows :


2 or 3 slices of bread, cut into quarters
1 cup cornflake cereal
2 large eggs
1/3 cup milk
1/2 teaspoon all-purpose flour
2 drops of vanilla
Butter and pancake syrup


1. Preheat oven to 400°F. Line a baking sheet with parchment paper or Silpat.

2. Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.

3. Seal the cornflakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside.

4 .In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread.

5 .Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs. Place on the lined baking sheet.

6. Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown. Eat warm with butter and pancake syrup.

Makes 2 or 3 servings.

Note- I felt that i couldn't taste the egg much in this recipe. The next time i make this, i'm going to use 3 eggs instead of 2 and reduce the amount of milk.

Enjoy your weekend!


daphne said...

Cornflakes? That is different! Another recipe to file. =)

Thanks so much for dropping by! I will definitely keep a lookout for more cookie recipes on your blog *wink* have a great sunday!!!

Nirmala said...

I would have never thought to use corn flakes and it sounds so enticing. Thanks for sharing.

And yes, in CA, we have some very good Thai restaurants.

culinaryprincess said...

daphne-yup cornflakes it is..thanx to Elise from simply recipe i knew the existence of the combo.
Try using Frosties Kelloggs cornflakes if u want them sweeter!

Nirmala-Your most welcome nirmala..AHH thai food..its making me hungry just thinking about it

Deborah Dowd said...

What a cool twist on french toast! Making the outside crispy sounds like a really delicious foil to the custardy inside. I have to give this a try!

Robin said...

Wow! This sounds so different and YUMMY! I will have to try it sometime.

Thanks for dropping by my blog :-)