Pw Crunchy French Toast Food

FRENCH TOAST

Steps:

• In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
• Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
• Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

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.

CAP'N CRUNCH FRENCH TOAST

Steps:

• Pour Cap'n Crunch into a gallon-size ziplock bag and crush to a course meal -- make sure there are a few good size pieces in the mix. Pour into a 9x13 pan in order to dredge properly.
• Combine eggs, sugar, cream, vanilla, and spices in a large bowl. It will have the consistency of custard.
• Soak each slice of Texas Toast in wet ingredients, 30 seconds each side. Be sure the edges are moist, too.
• Dredge in Cap'n Crunch, lightly press onto each side, and around the crust. Place on parchment paper until all slices are coated.
• Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.
• Cook three minutes per side. Place on parchment covered baking pan in a warm oven.