PA Baker
Master Chef
Crunchy Vanilla Almond French Toast
Toast
8 large eggs
1 c half and half
2 tsp vanilla extract
2 pinches of salt
½ tsp nutmeg, ground or freshly grated
2 tsp ground cinnamon
3 c corn flakes, lightly crushed
½ c sliced almonds, lightly crushed
4 Tbsp butter
12 (1/2” thick) slices of challah bread or soft “Italian” style bread
Fancy Fruit Topping
1 large navel orange, peeled and chipped
12 large strawberries, sliced
½ pint each: blueberries, raspberries, blackberries
2 Tbsp sugar
¼ c orange liquor (Grand Marnier)
Preheat oven to 350F.
Preheat a large skillet over medium heat.
In a shallow dish, beat together with a wire whisk: eggs, half and half, vanilla, salt, nutmeg, and cinnamon. In second shallow dish combine flakes and nuts. Add 2 Tbsp butter to warm skillet. Place a cookie sheet lined with foil near the skillet. Coat 4-6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts.
Cook the slices 2 minutes on each side and transfer the toast to the cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes.
While toast is in the oven, combine fruit, sugar and liquor in a serving bowl and reserve.
Serve toast topped with fruit with warm maple syrup.
Toast
8 large eggs
1 c half and half
2 tsp vanilla extract
2 pinches of salt
½ tsp nutmeg, ground or freshly grated
2 tsp ground cinnamon
3 c corn flakes, lightly crushed
½ c sliced almonds, lightly crushed
4 Tbsp butter
12 (1/2” thick) slices of challah bread or soft “Italian” style bread
Fancy Fruit Topping
1 large navel orange, peeled and chipped
12 large strawberries, sliced
½ pint each: blueberries, raspberries, blackberries
2 Tbsp sugar
¼ c orange liquor (Grand Marnier)
Preheat oven to 350F.
Preheat a large skillet over medium heat.
In a shallow dish, beat together with a wire whisk: eggs, half and half, vanilla, salt, nutmeg, and cinnamon. In second shallow dish combine flakes and nuts. Add 2 Tbsp butter to warm skillet. Place a cookie sheet lined with foil near the skillet. Coat 4-6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts.
Cook the slices 2 minutes on each side and transfer the toast to the cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes.
While toast is in the oven, combine fruit, sugar and liquor in a serving bowl and reserve.
Serve toast topped with fruit with warm maple syrup.
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