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Crispy French Toast
Serves 4 to 6
3 tablespoons half-and-half
1 teaspoon salt
2 teaspoons black pepper
1 1/2 tablespoon green onions, finely chopped (optional)
1 1/2 tablespoon cilantro, finely chopped (optional)
8 (1/2") slices day-old bread*, cut on the diagonal
- In a bowl or baking dish, beat together eggs with half-and-half, salt, pepper, green onions, and cilantro.
- Heat a medium or large skillet over medium-high heat. Cover the bottom of the skillet with vegetable oil and add a
tablespoon or two of butter for taste.
- Dip the bread triangles into the egg batter, drain off any excess, and place straight into the hot pan. Fry for 2 to 3 minutes on each side – you want to develop a golden-brown color and the texture should be crispier than traditional French toast. Place cooked toasts on a paper towel-lined plate or rack to drain.
- In a small bowl, mix together ketchup and hot sauce to your desired heat tolerance.
- Serve toasts warm with a side of the spicy ketchup.
- *I like to use a country or pullman loaf for this. You want it to stand up to the egg batter and not get mushy, so I always go for a day-old loaf.