Crunchy Bran French Toast Recipes

CRUNCHY FRENCH TOAST

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

Steps:

• Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. Place crushed cereal in shallow bowl; set aside. In medium bowl, beat eggs, orange juice and salt with wire whisk until well blended.
• Spray griddle or 12-inch skillet with cooking spray; heat to 350°F or over medium heat. Dip each slice of bread into egg mixture, turning to coat both sides; coat with cereal. Place on griddle; cook 4 to 6 minutes, turning once, until golden brown on both sides.

CRUNCHY FRENCH TOAST

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.

CRUNCHY BAKED FRENCH TOAST

Steps:

• Preheat oven to 450°. In a shallow bowl, whisk the first five ingredients until blended. Place crushed cereal in another shallow bowl. Dip both sides of bread in egg mixture, then in cereal, patting to help cereal adhere., Place on greased baking sheets. Bake 12-15 minutes or until golden brown, turning once.

CRUNCHY BAKED FRENCH TOAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs, milk, sugar, vanilla extract, and cinnamon in a bowl; dip toast into egg mixture and press into crushed corn flakes until coated. Arrange coated toast in a single layer in a baking dish.
• Bake in the preheated oven until lightly browned and crispy, 6 to 8 minutes per side.

CRISPY BAKED FRENCH TOAST

Steps:

• Beat eggs together with milk, sugar and Vanilla extract in shallow bowl until well blended. Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
• Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400 degrees F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven.
• Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
• Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown.
• Serve with butter and maple syrup.

CRUNCHY CHURRO FRENCH TOAST STICKS RECIPE BY TASTY

Steps:

• Remove crust from bread.
• Cut bread into large square pieces.
• Crush cornflakes in a baggie, pour into shallow dish, and set aside.
• Mix eggs, milks, brown sugar, cinnamon, and vanilla in a bowl.
• Heat skillet with about 1 tablespoon of butter.
• Dip bread into egg mixture on all sides. Coat in crushed cornflakes.
• Grill on all sides until golden brown in skillet.
• Immediately roll in cinnamon sugar mixture.
• Serve with syrup or chocolate sauce for dipping.
• Enjoy!

CRUNCHY FRENCH TOAST

Steps:

• In a wide bowl, whisk together the almond milk, sugar, cinnamon, salt and eggs. Put the crushed cornflakes in another shallow dish. Dunk the sliced bread in the egg mixture and soak about 45 seconds, turning once. Let the excess egg mixture drip off, then press the bread into the cornflakes. Turn and press on the second side, then set aside on a plate.
• Set a large nonstick or cast-iron pan over medium heat. Set a rack over a baking sheet and preheat the oven to 250 degrees F. Melt 1 tablespoon butter and add 2 pieces of the crusted bread. Cook gently until golden brown, then cook and brown on the second side, about 3 minutes per side. (Reduce the heat if the bread begins to to brown too quickly.) Remove the bread, set on the prepared baking sheet and transfer to the oven to keep warm. Add fresh butter to the pan and repeat with the remaining bread. Transfer to the oven for 2 minutes, then serve with maple syrup.

CRUNCHY FRENCH TOAST

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.

CRUNCHY OVEN FRENCH TOAST

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.