CRUNCHY FRENCH TOAST
Steps:
- In a pie pan, whisk together the eggs, half-and-half, half the sugar, and half the cinnamon. Set aside.In a separate pie pan, stir together the panko breadcrumbs with the rest of the sugar and cinnamon. Use a fork to stir in 2 tablespoons of the butter so that the crumbs are slightly moist. Set aside. In a large nonstick skillet, heat the rest of the melted butter over medium-low heat. One by one, dunk the bread in the egg mixture (turning to coat), then lay them in the dish with the panko crumbs, turning them over and pressing them gently so that they stick and totally cover the surface.Place them into the skillet with the butter and let them cook on the first side for 5 to 6 minutes, watching closely to make sure the crumbs don't burn. (If they start to darken too fast, turn the heat slightly lower and watch.) Turn them over and let them cook for 3 minutes on the other side.Transfer the pieces to individual plates and serve with butter and syrup. Delicious!
CRUNCHY FRENCH TOAST STICKS
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 36 sticks
Number Of Ingredients 12
Steps:
- Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of the cinnamon. Whisk lightly until combined; set aside.
- In a separate pie plate, stir together the panko breadcrumbs, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist. Crack up at the madness that is in this dish, then set it aside.
- One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a rack set in a baking sheet. Flash-freeze for 30 minutes to set the surface.
- Transfer the sticks to zipper bags for storage in the freezer. I do smaller bags of 6 to 8 sticks each, but you can do larger batches if you prefer!
- To bake them from frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. Sprinkle with powdered sugar. Serve with warm pancake syrup for dipping and fruit to make you feel good about life!
CRUNCHY FRENCH TOAST STICKS
"This is the crispiest, crunchiest, most delightful French toast known to mankind," says Ree.
Provided by Ree Drummond : Food Network
Time 40m
Yield 36 French toast sticks
Number Of Ingredients 11
Steps:
- Preheat the oven to 425˚ F. Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Whisk lightly until combined; set aside.
- In a separate pie plate, stir together the panko, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist.
- One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning to coat; sprinkle and press the crumbs so they totally cover the bread. Place the bread strips on a rack set on a baking sheet.
- Bake the French toast sticks until golden around the edges and the crumbs are crisp, 15 to 20 minutes. Sprinkle with confectioners' sugar and serve with maple syrup.
CRUNCHY FRENCH TOAST
Orange juice and whole-grain cereal add flavor and crunch to easy stove-top or baked French toast.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. Place crushed cereal in shallow bowl; set aside. In medium bowl, beat eggs, orange juice and salt with wire whisk until well blended.
- Spray griddle or 12-inch skillet with cooking spray; heat to 350°F or over medium heat. Dip each slice of bread into egg mixture, turning to coat both sides; coat with cereal. Place on griddle; cook 4 to 6 minutes, turning once, until golden brown on both sides.
Nutrition Facts : Calories 410, Carbohydrate 72 g, Cholesterol 85 mg, Fat 1/2, Fiber 9 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 19 g, TransFat 1 g
CRUNCHY BAKED FRENCH TOAST
This is a great alternative to regular French toast. My husband and kids love it!
Provided by Dana R
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs, milk, sugar, vanilla extract, and cinnamon in a bowl; dip toast into egg mixture and press into crushed corn flakes until coated. Arrange coated toast in a single layer in a baking dish.
- Bake in the preheated oven until lightly browned and crispy, 6 to 8 minutes per side.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 59.1 g, Cholesterol 188.4 mg, Fat 7.4 g, Fiber 2.5 g, Protein 13 g, SaturatedFat 2.3 g, Sodium 625.9 mg, Sugar 13.6 g
CRUNCHY CHURRO FRENCH TOAST STICKS RECIPE BY TASTY
Here's what you need: brioche bread, eggs, milk, brown sugar, cinnamon, vanilla, cornflake, butter, cinnamon sugar
Provided by Tracy Raetz
Categories Breakfast
Yield 2 servings
Number Of Ingredients 9
Steps:
- Remove crust from bread.
- Cut bread into large square pieces.
- Crush cornflakes in a baggie, pour into shallow dish, and set aside.
- Mix eggs, milks, brown sugar, cinnamon, and vanilla in a bowl.
- Heat skillet with about 1 tablespoon of butter.
- Dip bread into egg mixture on all sides. Coat in crushed cornflakes.
- Grill on all sides until golden brown in skillet.
- Immediately roll in cinnamon sugar mixture.
- Serve with syrup or chocolate sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 1085 calories, Carbohydrate 190 grams, Fat 27 grams, Fiber 5 grams, Protein 24 grams, Sugar 89 grams
CRUNCHY FRENCH TOAST
Steps:
- In a wide bowl, whisk together the almond milk, sugar, cinnamon, salt and eggs. Put the crushed cornflakes in another shallow dish. Dunk the sliced bread in the egg mixture and soak about 45 seconds, turning once. Let the excess egg mixture drip off, then press the bread into the cornflakes. Turn and press on the second side, then set aside on a plate.
- Set a large nonstick or cast-iron pan over medium heat. Set a rack over a baking sheet and preheat the oven to 250 degrees F. Melt 1 tablespoon butter and add 2 pieces of the crusted bread. Cook gently until golden brown, then cook and brown on the second side, about 3 minutes per side. (Reduce the heat if the bread begins to to brown too quickly.) Remove the bread, set on the prepared baking sheet and transfer to the oven to keep warm. Add fresh butter to the pan and repeat with the remaining bread. Transfer to the oven for 2 minutes, then serve with maple syrup.
CRUNCHY BAKED FRENCH TOAST
Steps:
- Preheat oven to 450°. In a shallow bowl, whisk the first five ingredients until blended. Place crushed cereal in another shallow bowl. Dip both sides of bread in egg mixture, then in cereal, patting to help cereal adhere., Place on greased baking sheets. Bake 12-15 minutes or until golden brown, turning once.
Nutrition Facts : Calories 230 calories, Fat 7g fat (2g saturated fat), Cholesterol 179mg cholesterol, Sodium 453mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
CRUNCHY FRENCH TOAST
Steps:
- In a shallow bowl, whisk eggs, milk, vanilla and salt until blended. In another shallow bowl, toss cornflakes with oats and almonds., Heat a griddle coated with cooking spray over medium heat. Dip both sides of bread in egg mixture, then in cereal mixture, patting to help coating adhere. Place on griddle; toast 3-4 minutes on each side or until golden brown. Serve with syrup.
Nutrition Facts : Calories 335 calories, Fat 11g fat (2g saturated fat), Cholesterol 196mg cholesterol, Sodium 436mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
FRENCH TOAST WITH A CRUNCHY TOPPING
Make and share this French Toast With a Crunchy Topping recipe from Food.com.
Provided by 2Bleu
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Lightly coat a 2-quart baking dish with cooking spray. set aside. In a medium bowl beat evaporated milk, eggs, 3 tablespoons sugar, vanilla, and nutmeg.
- Arrange sliced bread in a single layer in prepared baking dish. Pour egg mixture evenly over the slices of bread. Cover and chill for 30 minutes, turning bread slices once with wide spatula.
- Combine crushed shredded wheat biscuit and melted butter; sprinkle over the bread slices. Bake in the oven at 375 degrees oven about 30 minutes or until golden brown.
- Meanwhile, combine the remaining 3 tbsp of sugar with the cinnamon. Remove from oven and garnish with the cinnamon/sugar mixture and fresh strawberries or any other fresh fruit you like or have on hand.
Nutrition Facts : Calories 254.5, Fat 8.6, SaturatedFat 4.2, Cholesterol 123, Sodium 211, Carbohydrate 36, Fiber 2.3, Sugar 15.4, Protein 8.8
CRUNCHY OVEN FRENCH TOAST
Minimum last minute preparation makes this a perfect recipe for company. Make it ahead of time and freeze it for up to 2 weeks. Prep time includes freezing time.
Provided by Sharon123
Categories Breakfast
Time 1h15m
Yield 8 slices
Number Of Ingredients 10
Steps:
- Grease a 15x10x1-inch baking pan.
- In shallow bowl, combine eggs, half and half, sugar, vanilla and salt; mix well.
- Place crushed cereal in shallow bowl.
- Dip bread slices, one at a time, into egg mixture, making sure all egg mixture is absorbed.
- Dip each bread slice into crumbs.
- Place in a single layer in greased pan; cover.
- Freeze 1 to 2 hours or until firm.
- When ready to bake, preheat oven to 425 degrees Fahrenheit.
- Bake 15 to 20 minutes or until golden brown, turning once.
- Serve with strawberry syrup and strawberries.
- Garnish with whipped topping, if desired.
- Yield: 8 slices.
CRUNCHY CRUST FRENCH TOAST
Found this recipe in my Hometown Recipes for the Holidays cookbook. French Toast dipped in egg mixture and then in crunchy cornflakes and coconut. Sounds yummy!
Provided by DailyInspiration
Categories Breakfast
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F. Whisk the eggs in a medium bowl until well beaten. Add the milk, sugar, and cinnamon; mix well.
- Combine the coconut and cornflakes in a shallow pan. Heat the butter in a large skillet over medium heat until bubbly. Dip 4 bread slices into the egg mixture, then coat with the coconut mixture. Place the bread slices in the pan and cook until golden brown, 2-3 minutes on each side. Keep warm in the oven on an ovenproof platter. Repeat with the remaining bread. Serve with warm maple syrup.
CRUNCHY FRENCH TOAST
A version of this was served by the Atcheson, Topeka, & Sante Fe railroad line as a swank breakfast dish
Provided by ratherbeswimmin
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°; butter a baking sheet.
- In a shallow pie plate or shallow bowl, whisk the eggs, milk, vanilla, and salt together.
- Dunk the bread slices into the egg mixture and soak them for a few minutes on each side, turning as needed to coat evenly but not fully saturated.
- Place the cornflakes on a plate; press each slice of bread lightly into the cornflakes, coating both sides.
- Warm 2 tablespoons butter on a griddle or in a large heavy skillet over medium heat.
- Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
- If you wish, sprinkle each slice with sugar; place the first slices on the baking sheet and keep them warm in the oven.
- Continue cooking the remaining slices, adding more butter as needed.
- When all French toast is ready, serve with maple syrup.
CRUNCHY RAISIN BREAD FRENCH TOAST
Make and share this Crunchy Raisin Bread French Toast recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix eggs, milk, vanilla, powdered sugar and nutmeg in a shallow dish(or pie plate).
- Place cereal in another shallow dish.
- Spray a 12" nonstick skillet generously with butter(or cooking spray). Heat over medium heat.
- Dip both sides of 4 slices of the bread in egg mixture, then in cereal.
- Cook 2 to 3 minutes or until golden brown, turning once. Repeat with remaining bread, egg mixture and cereal, buttering the skillet each time.
- Serve topped with powdered sugar, if desired. Enjoy!
- Makes 4 servings.
Nutrition Facts : Calories 229.6, Fat 6.8, SaturatedFat 2.2, Cholesterol 161.5, Sodium 265.4, Carbohydrate 32.6, Fiber 2.2, Sugar 7.3, Protein 9.5
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