HOW TO MAKE CRUNCHY FRENCH TOAST RECIPES

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CRUNCHY FRENCH TOAST - THE PIONEER WOMAN – RECIPES ...



Crunchy French Toast - The Pioneer Woman – Recipes ... image

I just have one word to describe this French toast: Oh my. And okay, that was two words.

Provided by Ree Drummond

Categories     breakfast    dessert    main dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

3 whole Eggs
1/4 c. Half-and-half
1 tsp. Vanilla Extract
1/2 tsp. Ground Cinnamon
1/3 c. Sugar
4 slices Whole Wheat Bread (or Any Bread)
1 c. Panko Breadcrumbs
1 stick Salted Butter, Melted
Softened Butter And Maple (or Pancake) Syrup, For Serving

Steps:

  • In a pie pan, whisk together the eggs, half-and-half, half the sugar, and half the cinnamon. Set aside.In a separate pie pan, stir together the panko breadcrumbs with the rest of the sugar and cinnamon. Use a fork to stir in 2 tablespoons of the butter so that the crumbs are slightly moist. Set aside. In a large nonstick skillet, heat the rest of the melted butter over medium-low heat. One by one, dunk the bread in the egg mixture (turning to coat), then lay them in the dish with the panko crumbs, turning them over and pressing them gently so that they stick and totally cover the surface.Place them into the skillet with the butter and let them cook on the first side for 5 to 6 minutes, watching closely to make sure the crumbs don't burn. (If they start to darken too fast, turn the heat slightly lower and watch.) Turn them over and let them cook for 3 minutes on the other side.Transfer the pieces to individual plates and serve with butter and syrup. Delicious!

CRUNCHY FRENCH TOAST STICKS RECIPE | REE DRUMMOND | FOOD ...



Crunchy French Toast Sticks Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 40 minutes

Cook Time 20 minutes

Yield 36 sticks

Number Of Ingredients 12

6 large eggs
1/2 cup half-and-half 
1 tablespoon vanilla extract 
1/2 cup granulated sugar 
1 teaspoon ground cinnamon 
1 1/2 cups panko breadcrumbs 
1 1/2 cups sweetened corn and oat cereal, such as Cap'n Crunch, crushed to fine crumbs 
2 tablespoons salted butter, melted 
12 slices Texas toast, each cut into 3 strips
Powdered sugar, for serving 
Warm pancake syrup, for serving 
Raspberries and blueberries, for serving 

Steps:

  • Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of the cinnamon. Whisk lightly until combined; set aside.
  • In a separate pie plate, stir together the panko breadcrumbs, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist. Crack up at the madness that is in this dish, then set it aside.
  • One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a rack set in a baking sheet. Flash-freeze for 30 minutes to set the surface.
  • Transfer the sticks to zipper bags for storage in the freezer. I do smaller bags of 6 to 8 sticks each, but you can do larger batches if you prefer!
  • To bake them from frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. Sprinkle with powdered sugar. Serve with warm pancake syrup for dipping and fruit to make you feel good about life!

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