Even though her family loves breakfast foods like waffles and pancakes, Vi finds them uninspiring. “I thought plain French toast sounded boring,” she says, “so I played around with it.” Coconut and cereal give this version appealing taste and crunch. Serve with maple syrup, jam or apple butter.
2 eggs
2/3 cup milk
4 teaspoons sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Dash cayenne pepper
1 1/2 cups corn flake cereal, crushed (2/3 cup)
3/4 cup sweetened flaked coconut
4 tablespoons butter, divided
1 tablespoon canola oil, divided
1 (12-oz.) baguette, cut into 12 (1-inch) slices
1. Heat oven to 300ºF. Whisk eggs, milk, sugar, cinnamon, ginger and cayenne pepper in medium bowl. Combine cereal and coconut in shallow dish.
2. Heat 2 tablespoons of the butter and 1/2 tablespoon of the oil in large skillet or griddle over medium heat until oil is hot and butter is melted. Dip half the bread in egg mixture; dip in coconut mixture. Cook 4 to 6 minutes or until browned, turning once. Place on ovenproof platter; place in oven to keep warm. Repeat with remaining butter, oil and bread.
4 servings
PER SERVING: 570 calories, 25.5 g total fat (14.5 g saturated fat), 16 g protein, 71.5 g carbohydrate, 140 mg cholesterol, 800 mg sodium, 3 g fiber