The trick to this French toast from 1892 East New American Restaurant & Tavern in Huntsville, Ala., is a combination of cornflakes and buttery palmiers, which add great crunch and rich flavor. With a topping of apples and a dusting of confectioners' sugar, it makes for a perfect start to a special day.
1892 East's Crispy French Toast
6 eggs
1 cup half-and-half
3 tablespoons granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups cornflakes
1 cup crumbled palmiers (you can substitute 1 extra cup cornflakes)
3 tablespoons confectioners' sugar, plus more for dusting
Oil for deep-frying
4 slices sourdough bread, cut into ¾-inch slices
Apple Topping (recipe follows)
In a medium bowl, beat eggs, half and half, sugar, vanilla, cinnamon and nutmeg to form the batter.
In a food processor, grind the cornflakes with the palmiers and confectioners' sugar to a coarse, sandy texture.
Heat the oil in a wide pot or deep fryer until it reaches 350 degrees.
Dip the bread in the batter to soak, then press the soaked bread into the crust mixture on both sides to form a good coating. Place the bread in the fryer, careful not to crowd, and fry until the crust is golden-brown, about 2 minutes.
Drain the French toast on paper towels to remove any excess oil, then arrange on a plate and top with apples and a dusting of confectioners' sugar. Serve immediately with Apple Topping.
Makes 4 servings.
Apple Topping
3 Granny Smith apples, peeled and sliced
1 tablespoon ground cinnamon
¼ cup light brown sugar
Salt
2 tablespoons cold water
1 tablespoon cornstarch
In a medium saucepan, combine the apples, cinnamon, brown sugar and a pinch of salt over low heat. Cook, stirring until the apples are tender but not mushy, 8 to 10 minutes.
Combine the water and cornstarch in a small bowl. Add the cornstarch mixture to the apples and increase the heat to high, stirring until the liquid bubbles and thickens. Remove from heat and hold in a warm place.
Food on 12/24/2014