Crunchy French Toast

I've never been a huge fan of french toast.  I like the flavor but I can't get over the soft/soggy/mushy texture.  It seems that no matter how long I fry or bake my french toast, I couldn't seem to get the outside to a nice crispy consistency.  

I've tried adjusting my french toast making process to improve the crispiness of my french toast.  I've experimented with dipping the bread for only a couple seconds instead of saturating it ​with the egg mixture but the results were still the same - a soft and unappealing french toast.  I've even tried putting it under the broiler for a few seconds to crisp it up and only achieved marginal results.  

Thanks to a couple of food magazines and an extra long flight to California, I think I've finally stumbled on the cure for soggy french toast - cereal.  ​Cornflakes to be more specific.  A generous coating of crushed cornflake cereal combined with some oats and almonds is exactly what I was looking for to take my french toast from soggy to crispy and crunchy.  

Crunchy French Toast
6 eggs
1/3 cup milk
2 teaspoons vanilla
pinch of salt
1 cup cornflakes
1/2 cup old fashioned oats
1/4 cup sliced almonds
8 slices whole wheat bread
​

Whisk together eggs, milk, vanilla and salt. 

Combine cornflakes, oats and almonds. 

Dip each slice of bread in egg mixture. 

Coat with cereal mixture. 

Place toast on hot griddle coated with cooking spray and cook 3-4 minutes on each side. 

Serve with syrup.

This recipe comes together quick enough to make for a weekday breakfast but it would also be a great addition to a weekend brunch.  A little bit of yogurt and some fresh fruit is all you really need to complete this delicious meal.  

​Ciao!

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