Crunchy French Toast with Cinnamon

Cinnamon French Toast
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Cinnamon French Toast

Yesterday was a bank holiday but like every other day of the week I found myself up and about from 7am. Though having forgotten to switch off the regular weekday alarm might have something to do with it. Either way, I was up early, hungry and ready to start the day. I’ve rekindled an old love affair with French toast in recent weeks and having picked up some brown soda bread at the Food Plaza on Saturday afternoon I figured it was the right thing to be doing.

Two things play into this

  1. My mother recounting the love of Tumeric and Cinnamon last weekend
  2. Catching a glimpse of an iPhone app screen on herself’s phone during the week that mentioned putting cornflakes into French toast.

Now, while tumeric might be grand in a bowl of soup to add a bit of a zing, I didn’t fancy it on the toast but cinnamon was definitely a runner. With the spice rack out of cinnamon it was off to Supervalu for some ground cinnamon and a box of own brand crunchy nut cornflakes (you’d get the two together for €5.04, give or take).

So what’s needed?

  • Bread, a given. In my case, three slices of reasonable thickness cut from the brown soda loaf.
  • 1 large free range egg.
  • 1 small handful of crunchy nut cornflakes.
  • Sprinkle of ground cinnamon.
  • A splash of milk (approx 50ml, give or take)
  • Deep plate for mixing / dipping the bread.
  • Frying pan

That’s it on the ingredients front. You might be able to tell that I’m more of a “handful of this” and “sprinkle of that” kinda guy in the kitchen. I do own a digital scale but it’s used more for portion sizes for the cycling weeks than anything else. The blog certainly won’t be about precise recipes but hopefully you’ll get the gist of where things are going! Anyway, on with the toast.

  1. Heat the pan on the hob (I cook by gas, never liked electric cookers) in the background.
  2. Break your egg into the deep dish, beat and add your 50 ml of milk (or a nice splash), continue beating until well mixed together.
  3. Take the crunchy nut cornflakes, crush between your hands and add to the mix. We’re looking for small bits, not chunks of cereal.
  4. Add a sprinkle or two of ground cinnamon to taste, give it all one last stir.
  5. In turn, take the brown bread and dip into the mix. I usually let each slice sit for maybe 20 seconds in the mix to really soak it in. Flip the slice to cover both sides and then take it to the pan. Repeat for the other slices.

When I’m doing the French toast I tend to let the slices sit for a minute on the first side and then a half minute on the second side. If you have any leftover mix you can spoon it out of the dish and over the slices on the pan.

The steps above produced what you see in the photo at the top of the post, snapped on a Nikon D70 using a 50mm lens. I had taken a photo on the HTC yesterday for Twitter but it looks ten times tastier using a proper camera. Even tastier again when you get down to the eating.

So, has anyone any other suggestions for French toast, any ingredients you like to add or toppings that are added post-cooking?

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Written by Ken McGuire
Writes and talks a lot about food, spending way too much time in the kitchen or behind the lens taking photos. Digital Media Specialist by day, broadcaster by night, living in Kilkenny with Mrs. Any Given Food and two crazy rescue hounds.