Wednesday, September 16, 2009

Coconut, Macadamia and Cornflake Encrusted French Toast

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
2 eggs
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.

13 comments:

meg said...

Isn't the cinnamon superfluous?

And you don't really need that much butter do you?

Wouldn't it be better if you'd . . . wait, I honestly can't think of any other smart aleck things to say, 'cause I don't cook.

Cafe Johnsonia said...

I'll bring you peach sorbet if you bring me some of that French toast. Deal? Deal.

Erin, Nick and Merrick said...

Wow! What kind of bread did you use? It looks thick!
Texas Toast style??
Thanks!!

Barbara Bakes said...

Sounds like a fabulous combination. I would think I was in Hawaii. I say the more sugar the better!

Ryan and Tammy said...

I'm not going to lie, french toast covered in everything is good. Especially with pure maple syrup. I have even seen it with captain crunch!

Kristin said...

You have no idea who I am--I have been reading your blog for a few months and using a recipe here and there. Today I had to comment because on what you said about people telling you how to cook!! That just cracked me up!!!! I have loved, loved, LOVED every recipe I have tried of yours. You have never let me down. Whenever I make something off your blog, it just makes me happy inside because it has good kharma as I'm making it and always takes so SO good! So I had to tell you thanks. I come here so YOU can tell ME how to cook and I appreciate it more than you will ever know. I hope you never stop.

Ingrid said...

Maybe it was a helpful tip? :)

Feeling better?
~ingrid

ljkc said...

how do you come up w/these things? you are unreal... for real!

xo

Sarah said...

Maybe I will have to copy you because you "are so hot" too! :)

cat+tadd said...

Holy damn.

I take Jack to the movie and you make this for me.

Deal?

meg said...

I love Kristin for loving you. She nearly made me a little teary-eyed. I love people like her for "coming out."

Jaime and Jen DISH said...

Ruh OH!!! I think I told you many moons ago that I thought there was too much olive oil in the Tomato Soup...I take it all back! I pretty much suck so where did I get the nerve!!! You rock Rookie and everything I have made is beyond good!

J+S said...

I can't wait to explore the rest of your site. This recipe sounds delicious. I have blogged about it on my food blog and linked and credited back to you. Let me know if that is a problem. Great job!