1892 East’s Crispy French Toast

Categories: Crepes and french toast, Pancakes

Ingredients

• 6 eggs
• 1 cup half and half
• 3 Tbsp. sugar
• 1 Tbsp. vanilla extract
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 cups cornflakes
• 1 cup crumbed palmiers (or 1 extra cup cornflakes)
• 3 Tbsp. powdered sugar, plus more for dusting
• Oil for deep-frying
• 4 slices sourdough bread, cut into 3/4 inch slices
• Apple Topping (recipe follows)

Directions

1. in a medium bowl, beat eggs, half-and-half, sugar, vanilla, cinnamon and nutmeg to form the batter.
2. In a food processor, grind the cornflakes with the palmiers and powdered sugar to a coarse, sandy texture.
3. Dip the bread in the batter to soak, then press the soaked bread into the crust mixture on both sides to form a good coating. Place the bread in the fryer, careful not to crowd, and fry until the crust is golden brown, about 2 minutes.
4. Drain French toast on paper towels to remove any excess oil, then arrange on a plate and top with apple slices and a dusting of powdered sugar. Serve immediately.

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