Crunchy French Toast

_DSC8528 Crunchy French Toast

Like most working adults, Friday is my favorite weekday! But unlike most full-time working adults, I don’t work on Fridays, which I reserve as my “me time” and errands day, meeting friends or scouting for things for my foodblog. Yeah! For almost 2 years now, I haven’t really shopped for things like clothing or anything related to fashion. My shopping list now only includes plates and dining wares! Kinda weird but it makes me happy.

As I’ve gotten new things from Crate and Barrel (I’ll write a separate blog about this store), I’m excited to use them and to see them in photos. Today, I’d be having that chance for breakfast. And on this “special” occasion, I made Crunchy French Toast Served with Scrambled Eggs, Sausages, Sautéed Mushrooms, Roasted Tomatoes, Alfalfa salad.

I believe that in cooking there is no right nor wrong, especially when you’re cooking for your loved ones. We know what they want! Breakfast could be the most boring meal of the day (especially with kids around), but you can always add some twist to make it interesting and fun. Like in cooking this French Toast, don’t be afraid to explore the possibilities! For the crunch, I also tried digestive biscuits, Chocolate Digestive and Marie.

If you don’t like a French Toast with texture or crunch, you can try my other French Toast version.

Crunchy French Toast Served

_DSC8531 Crunchy French Toast

Crunchy French Toast Served with Scrambled Eggs, Sausages, Sautéed Mushrooms, Roasted Tomatoes, Alfalfa salad
Serves 3
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
French Toast
  1. 2 eggs
  2. 1/4 cup milk
  3. 1 teaspoon ground cinnamon
  4. 1 tablespoon condensed milk or 1 tablespoon brown sugar/white sugar
  5. 2 tablespoon butter
  6. 1/2 teaspoon vanilla
  7. Pinch of salt
  8. 6 slices whole meal bread / white bread
  9. 10 digestive biscuits or 20 ritz biscuits, crushed
Scrambled Eggs
  1. 4 large eggs
  2. ½ full cream milk
  3. 2 tablespoon butter
  4. Pinch of salt
Sausage, sautéed mushroom, roasted tomatoes, alfalfa
  1. 3 English sausages (fresh)
  2. 10 cherry tomatoes, halved
  3. 150g button mushrooms, sliced thinly
  4. 2 tablespoon canola oil
  5. 50 g alfalfa sprouts
French Toast
  1. Whisk eggs, milk, cinnamon, condensed milk (or sugar), vanilla and salt.
  2. Dip bread in the egg mixture.
  3. Dredge the bread on crashed biscuits, turning it to cover both sides. Set aside.
  4. Heat a nonstick pan, melt butter over low to medium heat.
  5. Place the bread into the pan with butter. Cook until golden brown for about 4-5 minutes, then flip to cook the other side.
  6. Serve with your favorite maple syrup.
  7. Sprinkle while hot with a dash of brown sugar, icing sugar and cinnamon.
Scrambled Eggs
  1. Lightly whisk eggs, milk and pinch of salt together until all the ingredients are just combined and the mixture has one consistency.
  2. Heat a small non-stick frying pan in low to medium heat for a minute or so, then add butter and let it melt. (Don’t allow the butter to brown or it will discolour the eggs)
  3. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir and fold with a wooden spoon. Let it sit for another 10 seconds then stir and fold again.
Sausage, sautéed mushroom, roasted tomatoes, alfalfa
  1. Using the same pan, heat ½ tablespoon oil in low to medium heat.
  2. Cook sausages. Set aside.
  3. Add mushrooms. Saute for 5-7 minutes or until tender. Set aside.
  4. Put tomatoes into the pan and cook for 3-5 minutes.
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_DSC8527 Crunchy French Toast

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