A classic brunch staple with a twist—or, in this case, crunch.
Brioche is the MVP in this recipe—the density of the bread helps absorb the mixture of cream, vanilla and baking spices. The key to getting the special cereal coating nice and crunchy is making sure the heat of the pan is just right. Serve this up with our vanilla and bourbon-infused maple syrup.
RECIPE:
Crunchy French Toast
Serves 12
INGREDIENTS
1 loaf brioche, cut into 1-inch thick slices
2 tbsp unsalted butter
4 large eggs
1/4 cup heavy cream
2 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
2-4 cups rice cereal
For the Vanilla Bourbon Maple Syrup
1 cup maple syrup
1/2 cup bourbon
2 tsp vanilla extract
2 tbsp unsalted butter
INSTRUCTIONS
Add eggs, cream, sugar, cinnamon, nutmeg and vanilla—and beat together in a large bowl. In a shallow baking dish, add cereal. Coat the brioche in the egg mixture and press both sides into the cereal to coat and set aside on a piece of parchment. Repeat with remaining brioche.
- Heat two tablespoons of butter in a large skillet over medium-low heat. Cook in the pan until both sides are golden brown, about 3 minutes per side. Keep a close eye on it to ensure the cereal coating doesn’t burn. Repeat with the remaining slices, wiping out the pan and adding more butter as needed. Serve immediately with vanilla bourbon maple syrup—or favorite syrup of your liking.
For the Vanilla Bourbon Maple Syrup
- In a small saucepan, add syrup, vanilla, and bourbon and bring to a boil. Reduce the heat and remove it from heat. Carefully whisk in the butter until well incorporated
