August 4, 2015

Crunchy Cinnamon Sugar French Toast

Apparently I've really been into making French toast lately, but this one takes the cake! As in it tastes more like cake than French toast, but either way it is AMAZING. The Pioneer Woman knows her stuff!
I knew when I saw this recipe I was going to make it within the next few days. It looked that good to me. And thankfully I was not disappointed.
There is just something about that added crunch of the Panko that makes this French toast so decadent. Granted it could be the extra sugar and cinnamon mixed in, but hey it still counts for a balanced breakfast, right?
You could make this French toast for breakfast, lunch, dinner and heck, even for dessert. I definitely will whip this one out to wow my family for years to come. Enjoy!

Crunchy Cinnamon French Toast
Adapted from The Pioneer Woman
3 whole eggs
1/4 cup half-and-half
1 tsp. vanilla extract
1/2 tsp. cinnamon, divided
1/3 cup sugar, divided
1 cup Panko breadcrumbs
8 slices bread
2 Tbsp. salted butter, melted
butter and syrup for serving

1. In a pie pan, whisk together the eggs, half-and-half, vanilla, half the sugar and half the cinnamon. Set aside.
2. In a separate pie pan, stir together the Panko breadcrumbs with the rest of the sugar and cinnamon. Use a fork to stir in the butter so that the crumbs are slightly moist. Set aside.
3. Heat a large nonstick frying pan or griddle to medium-low heat. Grease with cooking spray or butter.
4. One by one, dunk each bread slice in the egg mixture (turning to coat), then lay in the dish with the Panko crumbs, turning them over and pressing down gently so the Panko sticks to and totally covers each surface.
5. Place each slice onto the pan or griddle and let them cook on the first side for 5 to 6 minutes, watching closely to make sure the crumbs don't burn. Turn them over and let them cook for 3 minutes on the other side.
6. Transfer the pieces to individual plates and serve with butter and syrup.

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