Inspired by the classic candy bar, this crunchy French toast packs an almond-coconut-chocolate punch with every bite.
Crunchy French toast might seem like a complicated thing to make at home, but the truth is that it couldn't be easier. It's all about technique, not torture...and delicious flavor combinations like the triple threat of almond-coconut-chocolate. Challah is a tender, golden egg bread, ideal for French toast of any kind. You may use any bread you like, especially the more buttery and sweet brioche. Just be sure to follow the technique of thoroughly soaking the bread in the egg mixture and then stabbing it with a fork before coating it in the coconut crumb.
Equipment: cutting board; bread knife; wet and dry measuring cups; measuring spoons; food processor; large mixing bowl; shallow bowl; whisk; fork; rimmed sheet pan or casserole; sauté pan; offset spatula
1 loaf braided challah, cut in ½-inch slices
½ cup coconut milk
2 teaspoons vanilla extract
4 cups flake cereal (Special K or Cornflakes) 1¼ cups finely shredded desiccated coconut ½ cup chocolate sauce (see below)
¼ cup toasted almonds
4 tablespoons butter
1. In a large mixing bowl, combine the eggs, coconut milk, and vanilla. Set aside.
2. In a food processor, blend the cereal flakes to a fine crumb. In a shallow bowl, combine the processed cereal with 1 cup of the desiccated coconut and set aside.
3. Soak the bread slices, one by one, in the egg mixture, stabbing them several times with a fork to help the bread moisten. Turn each slice in the egg mixture to coat well and then dredge in the coconut crumb mixture to thoroughly coat each slice. Transfer the coated slice to a sheet pan or casserole and repeat until all the slices are coated and ready for frying.
3. Once all the bread has been coated in the egg mixture, place a tablespoon of butter in a large sauté pan and heat over medium heat. Once the butter begins to foam, add a few slices of bread to the pan and cook for 2-3 minutes, or until the bottom of the bread is golden brown. Turn and continue cooking for another 2 minutes. Repeat this process until all the slices are cooked.
4. Serve immediately with toasted almonds, desiccated coconut, and chocolate sauce.
Chocolate sauce: 1 part dark or semisweet chocolate to 2 parts heavy cream (ie ½ cup chocolate to 1 cup heavy cream). Over low heat in a small saucepan, warm the chocolate and heavy cream until the chocolate has melted. Whisk until the chocolate is thoroughly incorporated into the heavy cream. Voila! Chocolate sauce.
Makes 4-6 servings.