Crunchy Snickerdoodle French Toast Recipes

Steps:

• Mix sugar and cinnamon and set aside.
• Heat grill or frying pan over medium-high heat.
• In a small bowl, whisk milk, eggs, salt and vanilla. Pour into a flat dish that is large enough to dip bread slices into.
• Dip bread slices in egg mixture and poke with a fork a few times to ensure custard gets all the way through.
• Sprinkle one side generously with cinnamon sugar and place this side face down in lightly greased, preheated pan.
• Sprinkle the top side of the french toast generously with cinnamon sugar. Cook until bottom is browned, then flip and cook through until toast is slightly firm and no longer wet.

Steps:

• Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat.
• Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes.
• Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute.
• While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet.
• Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it's OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking.
• Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch.
• When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.

Steps:

• Grease 15x10x1 -inch jelly-roll pan.
• Combine half & half, eggs, sugar, cinnamon and vanilla.
• in shallow bowl; mix well.
• Place crushed cereal in another shallow bowl. Dip bread slices in egg mixture then into cereal crumbs. Place into prepared pan. Cover; freeze until firm (1 to 2 hours or overnight).
• Heat oven to 425°F Bake uncovered, turning once, for 15 to 20 minutes or until golden brown. Serve with butter and maple syrup, if desired.
• *Substitute any cinnamon-flavored cereal or plain flake cereal.
• tip:.
• The amount of egg mixture absorbed when making French toast depends upon the bread being used. Soft bread with an open, porous texture will absorb more liquid and absorb it more quickly than drier bread with a fine texture, Once you've dipped the first 1 or 2 slices, you can determine how long to keep the bread in the egg mixture, so you don't run out of the egg mixture.

Steps:

• Preheat oven to 325°; butter a baking sheet.
• In a shallow pie plate or shallow bowl, whisk the eggs, milk, vanilla, and salt together.
• Dunk the bread slices into the egg mixture and soak them for a few minutes on each side, turning as needed to coat evenly but not fully saturated.
• Place the cornflakes on a plate; press each slice of bread lightly into the cornflakes, coating both sides.
• Warm 2 tablespoons butter on a griddle or in a large heavy skillet over medium heat.
• Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
• If you wish, sprinkle each slice with sugar; place the first slices on the baking sheet and keep them warm in the oven.
• Continue cooking the remaining slices, adding more butter as needed.
• When all French toast is ready, serve with maple syrup.

Steps:

• Grease a 15x10x1-inch baking pan.
• In shallow bowl, combine eggs, half and half, sugar, vanilla and salt; mix well.
• Place crushed cereal in shallow bowl.
• Dip bread slices, one at a time, into egg mixture, making sure all egg mixture is absorbed.
• Dip each bread slice into crumbs.
• Place in a single layer in greased pan; cover.
• Freeze 1 to 2 hours or until firm.
• When ready to bake, preheat oven to 425 degrees Fahrenheit.
• Bake 15 to 20 minutes or until golden brown, turning once.
• Serve with strawberry syrup and strawberries.
• Garnish with whipped topping, if desired.
• Yield: 8 slices.

Steps:

• Preheat oven to 300 degrees F. Whisk the eggs in a medium bowl until well beaten. Add the milk, sugar, and cinnamon; mix well.
• Combine the coconut and cornflakes in a shallow pan. Heat the butter in a large skillet over medium heat until bubbly. Dip 4 bread slices into the egg mixture, then coat with the coconut mixture. Place the bread slices in the pan and cook until golden brown, 2-3 minutes on each side. Keep warm in the oven on an ovenproof platter. Repeat with the remaining bread. Serve with warm maple syrup.

Steps:

• In a shallow bowl, whisk eggs, milk, vanilla and salt until blended. In another shallow bowl, toss cornflakes with oats and almonds., Heat a griddle coated with cooking spray over medium heat. Dip both sides of bread in egg mixture, then in cereal mixture, patting to help coating adhere. Place on griddle; toast 3-4 minutes on each side or until golden brown. Serve with syrup.