Here I am, copying Hot Garlic, because she is so hot. This is a bit of a spin on her recipe for cornflake and almond encrusted French toast. To my mix, I added macadamia nuts instead of almonds. As good as this was, I still felt bad eating it. It was like dessert for breakfast. The French toast alone is good but then adding pure maple syrup to it was decadent. Van was a big fan as well. When he eats something he likes, he makes these little munching sounds, like a little animal.
This recipe uses two of my true loves. A food processor and an immersion blender. These are luxury items, so don't worry if you don't have them. You can still make this recipe. Instead of using a food processor, put the macadamia nuts and cornflakes in a plastic bag and beat it with a skillet or a rolling pin. And if you don't have an immersion blender for the eggs and milk, just whisk it. But the immersion blender works better because it really breaks down the eggs. I do not love French toast with a chunk of the egg on it. Blech.
Oh! And get this! There was a commentor on Hot Garlic's post on the French toast and commenter told Hot Garlic she didn't need sugar in her egg mixture. I hate when commentors tell me how to cook. There is no right or wrong way and uppity people like that shouldn't cook or comment for that matter.
1/2 cup macadamia nuts
1 cup cornflakes
1/4 cup shredded coconut
1 tsp cinnamon, divided
1 Tbsp brown sugar
1/4 cup milk
1 tsp pure vanilla extract
4 Tbsp butter, divided
4 slices bread
Pure maple syrup for serving
Diced fruit for serving (peaches, bananas, apples, berries etc.)
In the bowl of a food processor, add the macadamia nuts. Pulse until nuts are chopped. Add the cornflakes and pulse until cornflakes are barely broken down. Pour mixture into a shallow dish and add coconut and 1/2 tsp cinnamon. Mix until combined.
In a small bowl, combine eggs, milk, vanilla and 1/2 tsp cinnamon. Whisk until well combined. Or blended in a blender or with an immersion blender. Pour egg mixture into another shallow dish and set aside.
In a medium skillet over medium low heat, add 1 Tbsp butter. Dip 1 piece of bread in the egg mixture and then into the cornflake mixture, pressing the cornflakes so they will adhere. Once the butter is melted in the pan, add the bread. Cook on both sides for about 2 minutes, or until the crust is browned. Remove from pan and repeat with the other bread slices and butter. Wipe out pan between batches if necessary.
Serve with syrup and diced fruit on top.