Crunchy French Toast
From Cook's Country
Most recipes for this crunchy, sweet diner breakfast call for coating slices of French toast in crushed cornflakes before frying them, but we found that another cereal gave better crunch: Cap’n Crunch, of course. Thick pieces of challah stay moist and custardy in the middle when cooked, and making a fortified custard mixture (with half-and-half instead of milk) helps the coating adhere. To simulate the texture of pan-fried French toast without the mess and bother typically involved, we cook the French toast in the oven on a preheated baking sheet with plenty of oil.
Serves 6 to 8
Day-old challah works best. To crush the cereal, pour it into a 1-gallon zipper-lock bag, seal, and use a rolling pin to roll over it several times.
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