Recipe for May: Crispy French Toast

Seasonal Produce: Young Yellow Wax Beans, Blue Lake Beans, Haricot Verte, Red Onions, Green Almonds, Thai Basil, New-Crop Creamer, Binji, Yellow Finn, Ruby Cresent Potatoes, Summer Squash, Red and Gold Zucchini, Crookneck, Sunburst, Pattypan, Rainier, Bing Cherries, Royal Blenheim Apricots, Cantaloupe, Valencia Oranges, Red and Black Currants

Making French Toast can be a great surprise gift for mother’s day! This recipe is from James Beard, adapted by our Chef: Lance Dean Velasquez (as featured on ABC7: “The View of the Bay” on May 11, 2007).


French Toast 

4 eggs
1 ½ c half & half
1 t vanilla extract
1/3 c sugar
¾ t cinnamon
4  2 inch 2 day old brioche bread
3 T butter
1 c crushed cornflakes

Preheat oven to 375 degree Fahrenheit.

In a medium bowl; beat together eggs, half & half, vanilla, sugar and cinnamon. Soak the bread slices in the egg mixture until bread is soaked through. Dip soaked bread in crushed corn flakes. Brown in skillet until light golden brown on both sides. Place in skillet then in oven and bake for 6 minutes or until cooked through.  

To serve; remove from skillet and arrange on serving platter. Garnish with strawberries and maple syrup.


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