Crunchy French Toast for the Atlanta Snowpocalypse 2010

Since Atlantans rush out for milk, bread and other perishables during snow storms, I wanted to share this recipe for french toast. (What else are you going to do with a lot of extra bread and milk?)

I found this via Instapundit, who linked to the food blog at Amazon, which took the original from a restaurant called Mother's Bistro in Portland.

You can substitute your milk for the heavy cream and the whipping cream, and if you didn't get challa bread during your run to Kroger, Texas Toast or even regular old white bread will do. But don't skimp on the eggs, don't omit the nutmeg, and do clarify the butter. That step is worth the extra effort.

Enjoy:

Mother's Crunchy French Toast

4 large eggs
3/4 cup heavy cream
3/4 cup half and half
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
pinch ground nutmeg
1/2 teaspoon vanilla extract
4 cups cornflakes
1 loaf challah, sliced into six one-inch thick pieces
1 stick plus 1 tablespoon unsalted butter, clarified
Confectioner's sugar, optional
Softened butter, for serving
Maple syrup, for serving


1. If your pan isn't big enough to cook all the French toast at the same time, heat the oven to 200 degrees. In a large bowl, whisk together the eggs, cream, half-and-half, cinnamon, sugar, nutmeg and vanilla.

2. Place the cornflakes in another large bowl and crush with your hands until the pieces are small, but not like breadcrumbs and somewhat uniform in size. Place on a rimmed baking sheet nearby to hold the prepared bread.

3. Dip a slice of bread into the cream mixture, immersing both sides (saturate it, but do not let it fall apart).

4. Dip the slice into the cornflakes on both sides, pressing to adhere the flakes; set aside on the baking sheet. Repeat with remaining slices.

5. Place a griddle or wide saute pan over medium heat for several minutes. If using an electric griddle, set the heat to 350 degrees.

6. When griddle is heated, add 1 tablespoon clarified butter for each piece of French toast and tilt to coat the pan.

7. Add the prepared bread in an even layer. Cook until golden on one side, about 4 minutes. Lift each piece with a spatula and put 1/2 tablespoon butter in its spot. Flip the toast onto the butter to cook the other side, about 4 minutes more. Repeat with remaining slices. Serve immediately or keep warm in the oven until all the French toast is cooked.

Serves 4-6.