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Breakfast | |
| 6 large eggs 1/2 cup half-and-half 1 tablespoon vanilla extract 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1 1/2 cups panko breadcrumbs 1 1/2 cups sweetened corn and oat cereal, such as Cap'n Crunch, crushed to fine crumbs 2 tablespoons salted butter, melted 12 slices Texas toast, each cut into 3 strips Powdered sugar, for serving Warm pancake syrup, for serving Raspberries and blueberries, for serving | |
| Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of the cinnamon. Whisk lightly until combined; set aside. In a separate pie plate, stir together the panko breadcrumbs, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist. Crack up at the madness that is in this dish, then set it aside. One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a rack set in a baking sheet. Flash-freeze for 30 minutes to set the surface. Transfer the sticks to zipper bags for storage in the freezer. I do smaller bags of 6 to 8 sticks each, but you can do larger batches if you prefer! To bake them from frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. Sprinkle with powdered sugar. Serve with warm pancake syrup for dipping and fruit to make you feel good about life! | |
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