Cooking at Home: Uncle Irving's French Toast
Nov 16, 2015 12:17PM
● By Erica Shames
As children, my brothers and I would look forward to spending the night at Aunt Sylvia and Uncle Irving’s house in White Plains, NY. Our breakfast of choice: Uncle Irving’s French toast coated with crushed corn flakes. We reprise this recipe whenever possible, and winter mornings are an especially good time to enjoy this treat!
6 extra-large eggs
1 1/2 cups half-and-half
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 large loaf challah (egg) bread
4 cups corn flakes, crushed
- Preheat oven to 170 degrees.
- In a large shallow bowl, whisk together eggs, half-and-half, vanilla and cinnamon.
- Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
- Dredge both sides of each slice in corn flake crumbs.
Heat 1 tablespoon butter in a very large saute pan over medium heat. Add the coated bread slices and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a cookie sheet and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter as needed, until all slices are cooked. Serve hot with maple syrup.