I love breakfast. I love pancakes and I love good French toast. This is a technique I discovered having my morning meal at one of my favorite breakfast hangouts. I didn’t ask the chef for her recipe I just started fooling around with it myself. This is what I came up with. I used stone ground wheat bread dipped in milk and egg and dredged in crushed frosted flakes. You can use another flakey cereal if you prefer. Simple and delicious. —pierino
slices stone ground wheat bread, each sliced in half
frosted flakes, corn flakes or Total
Maple or fruit syrup or jam (I’ll leave that up to you)
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.