CRUNCHY FRENCH TOAST Recipe

Prepare the Crème Anglaise

In a saucepan, heat 1 cup of milk over medium heat until just simmering. In a bowl, whisk together 2 egg yolks and 1/4 cup of sugar until pale. Slowly whisk the hot milk into the egg mixture, then return to the saucepan and cook over low heat until thickened. Strain and cool.

Prepare the Crunchy Coating

In a blender or food processor, pulse the Honey Bunches of Oats until coarse crumbs form. Transfer to a shallow dish.

Dip the Texas Toast

In a bowl, whisk together the eggs, remaining milk, and vanilla extract. Dip each slice of Texas Toast in the egg mixture, allowing excess to drip off, then coat with the crushed Honey Bunches of Oats.

Cook the French Toast

In a large skillet, melt 1 tbsp of butter over medium heat. Cook 2 slices of the coated Texas Toast until golden brown on both sides, about 3-4 minutes per side. Repeat with remaining slices, adding more butter as needed.

Serve

Serve the crunchy French toast warm, topped with fresh berries, a drizzle of crème anglaise, and a dusting of powdered sugar.