Not to be a sap but… for Valentine’s Day this year, A-Tooch requested “breakfast for dinner” from her BF. He went above and beyond.
During our travels to Portland, OR last year, we brunched at the highly-recommended Mother’s Bistro & Bar. I got the crunchy french toast which was out of this world (and way underpriced… then again, I am a jaded New Yorker). BF tried to duplicate this recipe and did so very successfully. Just your usual thick-cut challah bread, soaked in egg mixture with a bit of vanilla extract, then covered in a layer of crushed up Corn Flakes.
Ready for the butter!
The french toast can be baked, but we cooked ours in a thin layer of butter in a stovetop pan. We topped it with maple syrup but honestly, it’s so sweet and decadent you don’t need much. To add a little kick, we muddled fresh raspberries with sugar and a tiny splash of vanilla. Made for the perfect topping.
Of course, no sweet breakfast entree is complete with out some salty to accompany it. Bring it on, bacon!
3 Comments
Wow, this looks incredible and I don’t even like French toast!
That looks great. I like the mix of textures.
I love French toast, but I honestly have found crusted french toast to sometimes be a little overkill. Though this one does look pretty excellent.