Not too long ago, I (who never wins anything) won a giveaway at our family's recipe blog. (Thanks, Deb!) One of the things I won was a calendar filled with delightful, delicious, decadent breakfast recipes.
This is one of those calendar recipes: Crispy French Toast. Think State Fair meets breakfast: there's a crispy coating and some deep-frying involved.
Yummy -- and a fun change from regular, ol' boring french toast. Give it a try...
Crispy French Toast
8 cups vegetable oil for deep frying
6 thick slices of white bread (Texas toast)
1 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
1 Tablespoon sugar
2 cups cornflakes
Preheat deep-fryer to 375° F. In a large bowl, combine eggs, milk, vanilla, cinnamon, and sugar. Beat well. Place cornflakes in separate bowl. Dip bread slices in egg mixture and press into cornflakes.
Carefully slide coated bread slices into hot oil. Fry on each side until golden brown. Drain on paper towels and serve hot.
► It doesn't say to crush up the cornflakes in the original recipe. Do it. Smaller cornflake pieces make for a more uniform, crispy coating.
► More eggs, a little less milk -- the coating will stick better.
original recipe: Beyond Oatmeal, 2010 calendar from Carlene Duda