Breakfast this morning – a hit with the kids, probably because of the novelty (“You put WHAT on the french toast, Mom?!”). Once I convinced the nut-hating girl child that “those brown things” on top were Rice Krispies and NOT nuts, she loved it. The “never met a nut he didn’t love” boy child looked a little disappointed that they WEREN’T nuts, but still gobbled his up. Hmmm…..mental note: nut-crusted french toast would probably be pretty darned good, too! This dish is inspired by the Crunchy French Toast at Norma’s restaurant in New York. I used the new Organic Rice Krispies (what will they think of next?). Cooking it in REAL butter is a MUST. Delectable flavor and fun, crunchy texture. The boy likes his with syrup; the girl likes powdered sugar on hers instead. At Norma’s, they make it with brioche and serve it with warm caramel sauce. Mmmmmm……..
Krispie Cinnamon Chip French Toast
(makes 1 serving for a hungry adult, 2 servings for kids or less-hungry adults)
2 slices Great Harvest Cinnamon Chip bread
about 1 cup Rice Krispies cereal
2 eggs
splash of milk (1/8 cup?)
1/4 tsp. McCormick Vanilla Butter & Nut extract
(I LOVE this extract and use it in all kinds of things. It’s a little hard to find, but definitely worth the effort.)
1/4 cup butter
Whisk eggs, extract and milk together in a shallow bowl (must be large enough to fit bread slices inside it). Place cereal in another shallow bowl of the same size. Place one of the bread slices in the egg mixture. Allow to sit about 30 seconds, then turn over to soak other side. Remove from egg and place bread in cereal bowl, turning to coat both sides with cereal. Heat half the butter in a large skillet over medium-low heat until melted and starting to bubble, but not brown. Add the egg/cereal-coated bread to the skillet, adjusting heat as necessary. This French toast needs to be cooked at a slightly lower temperature than regular French toast, or the butter and cereal will get too brown while the bread is still soggy inside. Repeat breading procedure for second bread slice and add to pan. Turn to cook other sides of bread when cereal is golden brown. Add the other half of butter, as needed, during cooking. When both sides are golden brown, remove from skillet. Serve with syrup or powdered sugar, your choice!