French Toast Revisited, Aprils Way

I may have spoken, or written, too soon when I posted my French toast recipe. Soon after I posted the blog, April texted me that her first cooking video was about her French toast recipe. Check it out here.

(Thanks to Mic Garafalo, AKA Mic Clik, for the video. Check out is other videos here.)

It’s not too bad. Here is her recipe.

Aprils French Toast

1 ea egg

1 oz. brown sugar

½ tsp cinnamon

1 cup milk

½ tsp. vanilla extract

serveral slices of sour dough bread

Flaked corn cereal

As with my recipe she mixes her custard first. Then she dips the bread into the wet stuff and coats the bread in the crushed cereal.

At this point you could sauté them in melted butter or better yet refrigerate the bread overnight and sauté them in the morning. April recommends this step to ensure the custard has completely soaked into the bread.

I didn’t like the use of thin sliced bread in my French toast because the centers always turned to mush, but the addition of the cereal adds structure to the bread. You now have a creamy custard in the center of the bread and a crisp exterior.

April and I go over all the blogs together. When we reviewed this essay, she reminded me this was the “Healthy” version of the recipe! Perhaps, the unhealthy version needs to be documented.

Aprils Unhealthy French Toast

1 ea egg

1 oz. brown sugar

½ tsp cinnamon

1 cup cream

½ tsp. vanilla extract

1 oz rum

serveral slices of sour dough bread, hand cut thick and crusty!

flaked corn cereal

The big difference is the addition of rum and substituting cream for the milk. The method of production is the same.

Perhaps, I did speak too soon. This recipe works well and tastes great! Try them both out and send us an email telling us which is your favorite.

April sends her love.