Crunchy Snickerdoodle French Toast Recipes

Steps:

• Mix sugar and cinnamon and set aside.
• Heat grill or frying pan over medium-high heat.
• In a small bowl, whisk milk, eggs, salt and vanilla. Pour into a flat dish that is large enough to dip bread slices into.
• Dip bread slices in egg mixture and poke with a fork a few times to ensure custard gets all the way through.
• Sprinkle one side generously with cinnamon sugar and place this side face down in lightly greased, preheated pan.
• Sprinkle the top side of the french toast generously with cinnamon sugar. Cook until bottom is browned, then flip and cook through until toast is slightly firm and no longer wet.

Steps:

• Grease 15x10x1 -inch jelly-roll pan.
• Combine half & half, eggs, sugar, cinnamon and vanilla.
• in shallow bowl; mix well.
• Place crushed cereal in another shallow bowl. Dip bread slices in egg mixture then into cereal crumbs. Place into prepared pan. Cover; freeze until firm (1 to 2 hours or overnight).
• Heat oven to 425°F Bake uncovered, turning once, for 15 to 20 minutes or until golden brown. Serve with butter and maple syrup, if desired.
• *Substitute any cinnamon-flavored cereal or plain flake cereal.
• tip:.
• The amount of egg mixture absorbed when making French toast depends upon the bread being used. Soft bread with an open, porous texture will absorb more liquid and absorb it more quickly than drier bread with a fine texture, Once you've dipped the first 1 or 2 slices, you can determine how long to keep the bread in the egg mixture, so you don't run out of the egg mixture.

Steps:

• In a shallow bowl, whisk eggs, milk, vanilla and salt until blended. In another shallow bowl, toss cornflakes with oats and almonds., Heat a griddle coated with cooking spray over medium heat. Dip both sides of bread in egg mixture, then in cereal mixture, patting to help coating adhere. Place on griddle; toast 3-4 minutes on each side or until golden brown. Serve with syrup.

Steps:

• In a wide bowl, whisk together the almond milk, sugar, cinnamon, salt and eggs. Put the crushed cornflakes in another shallow dish. Dunk the sliced bread in the egg mixture and soak about 45 seconds, turning once. Let the excess egg mixture drip off, then press the bread into the cornflakes. Turn and press on the second side, then set aside on a plate.
• Set a large nonstick or cast-iron pan over medium heat. Set a rack over a baking sheet and preheat the oven to 250 degrees F. Melt 1 tablespoon butter and add 2 pieces of the crusted bread. Cook gently until golden brown, then cook and brown on the second side, about 3 minutes per side. (Reduce the heat if the bread begins to to brown too quickly.) Remove the bread, set on the prepared baking sheet and transfer to the oven to keep warm. Add fresh butter to the pan and repeat with the remaining bread. Transfer to the oven for 2 minutes, then serve with maple syrup.

Steps:

• Preheat oven to 300 degrees F. Whisk the eggs in a medium bowl until well beaten. Add the milk, sugar, and cinnamon; mix well.
• Combine the coconut and cornflakes in a shallow pan. Heat the butter in a large skillet over medium heat until bubbly. Dip 4 bread slices into the egg mixture, then coat with the coconut mixture. Place the bread slices in the pan and cook until golden brown, 2-3 minutes on each side. Keep warm in the oven on an ovenproof platter. Repeat with the remaining bread. Serve with warm maple syrup.

Steps:

• Preheat oven to 325°; butter a baking sheet.
• In a shallow pie plate or shallow bowl, whisk the eggs, milk, vanilla, and salt together.
• Dunk the bread slices into the egg mixture and soak them for a few minutes on each side, turning as needed to coat evenly but not fully saturated.
• Place the cornflakes on a plate; press each slice of bread lightly into the cornflakes, coating both sides.
• Warm 2 tablespoons butter on a griddle or in a large heavy skillet over medium heat.
• Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
• If you wish, sprinkle each slice with sugar; place the first slices on the baking sheet and keep them warm in the oven.
• Continue cooking the remaining slices, adding more butter as needed.
• When all French toast is ready, serve with maple syrup.