Author Notes
After boring my husband out of his mind cooking one french toast too many, I wooed him back with this 'encrusted version'. It worked....he loved it. Some tips: use whole meal bread – it is tastier (and healthier); it is a good way to use up left-over, slightly stale bread, though fresh bread also works well! I like to slice my bread diagonally in half to form triangles and I add the spices (wet and dry) e.g.cinnamon, vanilla powder, ginger to the egg mixture rather than to the crust mix. To crush the cornflakes and nuts, place in a ziploc bag and use a rolling pin to bash them up. You can also make the French toast with only egg whites and make ice-cream or creme brulee with the yolks. I also love to use a grill/griddle pan for the ridged look and texture. The rum sauce is adapted from one of my favourite cookbooks - Hot! Hot! Hot! —Kitchen Butterfly
Ingredients
- Crusted french toast
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1/2 cup cornflakes, crushed
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1/2 cup dessicated coconut/coconut flakes
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1/2 cup pecans, crushed
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2 eggs (or egg whites)
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100ml Milk
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3 tablespoons maple syrup
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1 tablespoon of water, room temperature
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Pinch of salt
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1/2 a teaspoon cinnamon or vanilla powder (to taste)
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4-6 slices (wholemeal) sandwich bread (optional to cut into triangles)
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Butter, to fry
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Cooking oil, to fry
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Rum sauce, recipe below
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Creme Fraiche, to serve
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Fresh fruit eg bananas, strawberries, pineapple
- Rum sauce
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1 fresh red chilli, deseeded and minced
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100ml dark rum
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4 tablespoons brown sugar
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50ml water
Directions
- Crusted french toast
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Mix the ingredients for the crust together - cornflakes, dessicated coconut, pecans and set in a wideish plate, so you can dip the eggy bread in with ease.
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Put the eggs (whites) into a wide, flat-bottomed bowl or plate and add the milk, maple syrup, water, salt and cinnamon or vanilla powder. Whisk/mix till well combined
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Put a pan to heat up on low-medium. While it heats up, set up the conveyor belt: bread, egg mix and crust mix. First dip one side of bread in egg mixture and turn so other side is coated and both sides are egg-soaked, then dip eggy bread in crust mix, again turning both sides so they are well crusted.
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By now, the pan should be hot - add a little (about a teaspoon) butter and let it brown till it gives off a fantastic toffee aroma - please don't let it burn. Then add a little cooking oil(about a teaspoon).
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Place the bread in and let brown on both sides, about 2/3 minutes each on low-medium heat, allowing it to cook well
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Serve warm with sliced bananas and strawberries and a quenelle of cold creme fraiche (a must!)
- Rum sauce
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Put water in a saucepan and bring to the boil.
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Mix in brown sugar, minced chilli and rum. Heat on medium high, stirring until sugar has dissolved. {Be careful as this can flambe....}
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Turn off heat and serve with French Toast
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