Crunchy French Toast

 

 

 

 

 

 

 

 

 

 

 

 

 

I love French Toast.  I've always loved French Toast… the simple, old fashioned French Toast my Mom used to make. Sometimes she would make it crunchy with some cereal and it was delicious.  I still make it today. It’s easy and so good. As a matter of fact, I bet that once you start making French toast with a cornflakes, it'll probably be hard to turn back to making it without. I use Special K with Red berries for my coating but you can use regular plain Corn Flakes too. 

 
Crunchy French Toast

 2 cups corn flakes finely crushed

2 large eggs

2 tablespoons granulated sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

3-4 thick slices bread like brioche

Butter and syrup

 

Add the cereal to a Ziploc bag and crush with rolling pin or use your hands.  Add the cereal to a shallow dish. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

Add the eggs, sugar, salt, cinnamon, and vanilla extract to a separate shallow dish and whisk until well combined.

Dip both sides of a piece of bread into the egg mixture and hold up to drain off excess.

 

 

 

 

 

 

 

 

 

 

 

 

 

Next, press the bread into the crushed cereal, flipping to coat each side.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add butter to a large skillet and let it melt over medium heat. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place pieces of the cereal-coated bread in the skillet and cook until one side is golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 

Flip and continue to cook until the second side is also golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

Add butter and syrup. 

      Serve with desired toppings.

NOTES:

 

Finely crushing the cornflakes will give you a more even coating.

Sugar: Adding the sugar helps the cornflake coating caramelize as it cooks.

It’s important to use thick-sliced bread as it holds up better than sandwich bread. Sandwich bread can be too soft and can tear from the egg mixture.

            

 

 

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Teriyaki Salmon Loaf

I love salmon! You'll notice I have made it many ways and have a lot of recipes for it, but this might be my very favorite. I love the tenderness of the salmon and the way the teriyaki glaze caramelizes as it bakes.  It is absolutely delicious! 

Teriyaki Salmon Loaf

2 large salmon fillets or one can of sockeye salmon, baked and shredded

2 tablespoons green onion, finely chopped

1 cup fine bread crumbs made from fresh bread

2 tablespoons of teriyaki sauce, see below

1 teaspoon Dijon mustard

A dash Worcestershire and

½ teaspoon salt and pepper to taste

1 teaspoon lemon juice

2 slightly beaten eggs

1 teaspoon dried parsley

2 teaspoons grated parmesan

Combine all ingredients in a bowl and form into a loaf on a baking sheet lined with parchment paper.  

Pour and brush half of the teriyaki glaze over the salmon loaf, allowing it to run over the sides. Bake in a 350 degree oven for about 30-40 minutes depending on thickness of your loaf. 

You may want to baste the salmon loaf with the remaining glaze as it bakes....about every 15 minutes.  You can brush it on or use a spoon.

  

Teriyaki Sauce

1 cup water, divided

¼ teaspoon ground ginger

1 teaspoon garlic powder

¼ cup soy sauce

2 tablespoons honey

5 tablespoons packed brown sugar

2 teaspoons cornstarch

In a small sauce pan over medium heat, whisk together ¾ cup water, ginger, garlic powder, soy sauce, honey, and brown sugar. Dissolve cornstarch in remaining ¼ cup water, and whisk into other ingredients.

Continue heating and stirring occasionally until it gently boils and thickens slightly.  When salmon is done, drizzle with remaining teriyaki glaze if desired. 

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