Crunchy French Toast with Dark Chocolate Maple or Huckleberry Syrup

French toastAn all time favorite meal for me has always been breakfast.  But out of all the breakfast choices, French Toast is my very “mostest” favorite (yes ‘mostest’ is now a word!).  Most of us are familiar with French Toast being bread dipped in egg, and often with milk and sugar added, and then fried in butter or oil. 

Depending on what part of the world you are from it could have an all together different recipe. 

In Hungary, it is “Bundáskenyér” (Coated bread) and is made with salt and pepper, and usually served with onions and tomatoes, mayonnaise, or ketchup.  In India, the version is salted rather than sweet. The egg is beaten with milk, salt, green chili and chopped onion.  Bread is dunked into this mixture and is deep fried in butter or cooking oil. It is served with ketchup.  

In France, Belgium, New Orleans, Acadiana, Newfoundland and the Congo a similar but distinctive food is called pain perdu, or “lost bread”, since it is a way to reclaim stale, “lost”, bread: hard bread is softened by dipping in a mixture of milk and eggs, then fried. The bread is sliced on a bias and dipped into a mixture of egg, milk, sugar, cinnamon, and vanilla. The slices are pan-fried in butter and traditionally served dusted with powdered sugar and with jam on the side. Alternatively it may be served with syrup.

The following recipe is my own, inspired by a friend who is an awesome cook and known for her wonderful scones (which I’ve been craving).

Crunchy French Toast (makes 4 pieces)

4 large slices Sour Dough Bread

1/4 cup shredded coconut (unsweetened)

1/4 cup Grapenut cereal

1/4 cup almonds

1 Tblsp vanillia extract

1/8 tsp almond extract

2 tsp sugar

3 eggs

3 Tblsp cup milk

1/4 cup oil

Donya Marie’s Maple or Huckleberry Pancake Syrup

In a food processor or electric chopper, combine coconut, Grapenuts, almonds and chop/grind finely.  Place into 9″ pie plate.  In second pie plate combine eggs, vanilla & almond extracts, and milk, whisking until throughly mixed.

Heat skillet with oil over medium heat.  Dip bread into egg mixture, making sure to coat both sides, then dip bread into Grapenut mixture, making sure to coat both sides.  Place bread into skillet.  Turn once, browning both sides well.

Top with Donya Marie’s Dark Chocolate Maple or Huckleberry Pancake Syrup.

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