Crunch, crunch at brunch, brunch. Have you heard of “Crunchy French Toast”? We didn’t until Fatima’s sister came back from upstate NY raving about our sister-in-law’s yummy french toast spread. She said she “dipped french toast in cereal before putting it on the griddle.” Enter our French Toast Crunch…
I love french toast. Especially when it’s made with some stale Texas toast. French toast or known as “pain perdu” (French for lost bread) in the 15th Century, was made with the old, stale bread leftovers from the week. Today, it’s common to open up a package of fresh bread, dip it in an egg mixture and cook it.
We prefer to use slices of baguettes, let them dry out overnight, and then dip in egg mixture. For our French Toast Crunch, we follow that same recipe however, we dip the egg-soaked slices in crush cereal before placing on the griddle. To give some added flavor, we used Honey Grahams (because Key Food had a sale). I’ve never had Honey Grahams before. Fatima loves it.
You’ll want to really crush the cereal into fine pieces. Some of our cereal pieces were chunky and fell off in the cooking process, but the smaller bits stayed on. As we got to the bottom of the crushed cereal (where the smallest pieces were hiding) the French Toast Crunch got crunchier and cooked better.
This is a great twist (not sure how new this is to the world) to share with your family and friends (should I use “Framily” – not sponsored) at your next homemade brunch. Maybe this weekend?