Mother's Best Crunchy French Toast Gets New Year Started Right
I decided to start 2010 by making one of my favorite dishes from 2009, a crunchy variation on the classic French toast. After trying it last fall at Mother's Bistro in Portland, I couldn't stop thinking about the unusual preparation.
Fortunately, Mother's chief Mama, Lisa Schroeder, recently came out with a cookbook called Mother's Best that includes the signature breakfast food which gets its distinctive crispy quality from cornflakes. In fact, that beautiful breakfast treat is featured on the cover.
The book, which was written with Danielle Centori and is subtitled "Comfort Food That Takes You Home Again", is filled with gorgeous photographs by Ellen Silverman illustrating the 150 sweet and savory favorites from the wildly popular restaurant. In addition to morning meal fare, there are chapters dedicated to starters, soups, entrees, sides, sandwiches and desserts. And, yes, an entire section is devoted to macaroni and cheese.
I loved the instructive "Love Notes" sprinkled throughout, touching on subjects like how to clarify butter, pit an avocado and freeze leftover scones. Just the kind of advice you'd expect from Mother.
By the way, this fantastic recipe and many others from Mother's are hardly what you'd call light. Good thing I'm not one of those people who makes a New Year's resolution to go on a diet when the clock strikes midnight on Jan. 1!
Mother's Crunchy French Toast
Ingredients
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
Instructions
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.
--Leslie Kelly
Jerry (CBSOP) on January 01, 2010 at 02:57 PM
Awesome recipe. My kids will go ape over this one. Thanks for sharing, there's always room for more French Toast in our lives
Joan H. on January 02, 2010 at 05:01 PM
I learned this technique (I think from the Silver Palate girls) back in the '80s. It's awesome. Only thing that could possibly be more awesome would be to do the cornflakes treatment on stuffed french toast. Mmmmm.
Emerson on January 02, 2010 at 05:55 PM
Arteries...hardening...must take... another bite.....
Old Weird Ken on January 02, 2010 at 06:29 PM
There is no term I despise more than 'comfort food'. I immediately ignored this recipe after seeing the term in article.
Old Weird Ken on January 02, 2010 at 06:29 PM
There is no term I despise more than 'comfort food'. I immediately tuned out this recipe after seeing the term in article.
Chris on January 03, 2010 at 05:47 AM
Looks like Mr. Grumpy could use a little comfort food.
MochaLite on January 03, 2010 at 01:08 PM
OWK, why do you dislike the term? Honest question here.
Morgan on January 03, 2010 at 06:33 PM
Leave out the cinnamon, nutmeg, and vanilla for me. I want just good egg, bread, butter, and real maple syrup if I want french toast. Otherwise count me in.
green tea extract on January 06, 2010 at 02:50 AM
Hello
This 'Mother's crunchy french toast recipe seems very delicious and something new.I like this combination of ingredients in recipe.Thanks for this new recipe.