Author Notes
Adapted from Johnny's Luncheonette - an amazing diner in Newton, MA - this french toast is certainly a mouthful. Crunchy, toasted nuts and cereal coat the buttery challah bread. A pinch of cinnamon brings all the flavors together as does real maple syrup. —theboot
Ingredients
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8
slices fresh challah bread
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1/2 cup
sliced almonds
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1/2 cup
walnuts
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1 cup
bran flakes
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1 cup
corn flakes
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1 teaspoon
ground cinnamon
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4
eggs, beaten
-
1/2 cup
milk
-
Pinch
salt
-
1-3 tablespoons
butter
Directions
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Toast the almonds and walnuts for 5 minutes in a 350-degree toaster oven. Set aside to cool. In a plate, crunch the cereal and the nuts to a coarse texture, not too fine. Add the cinnamon. In a bowl, combine the eggs, milk and salt. Dip the challah first in the egg, shaking off excess, and then in the nut and cereal mixture, pressing to coat both sides. On a hot griddle or skillet, melt 1 tablespoon of butter. Add the slices of bread and cook until nicely browned. Turn to cook the other side. In between batches, you can add more butter to the skillet if it’s looking dry. Serve with fresh fruit and syrup.
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