Thick-cut challah provides the perfect texture for a Crunchy French Toast ten minute Tuesday dinner. It offers a crunchy exterior that comes from crushed graham crackers and a soft inside but doesn’t give you a soggy meal. You can serve it with maple syrup or enjoy it with brown sugar and more cinnamon added to the graham cracker mixture.
Hello everyone and welcome to the second installment of Ten-Minute Tuesday! This ten-minute dish is a fantastic breakfast for dinner alternative to spice up your week. However, this post will be a little different as it is written by me, taste tester Natalie! I am back from college for the summer and will be helping my mom find and create these fun Tuesday dishes. So without further ado, here is Crunchy French Toast.
The perfect French Toast is crunchy on the outside and soft on the inside but not soggy. The soggy bread factor is all too common in French Toast, but this recipe avoids the gross factor by the use of graham cracker crumbs on the outside. This recipe cannot only be prepped in under ten minutes but cooked as well, as it is truly very simple.
The original recipe called for thinly sliced bread, but we found that thick-cut challah provides the perfect texture. Additionally we are not syrup people so we added brown sugar and more cinnamon to the graham cracker mixture to amp up the sweetness without the need for syrup. The result is a crispy French Toast that is slightly sweet, but not overpoweringly so. I hope you enjoy this BFD recipe as much as my mom and I did!
Crunchy French Toast
- ¾ cup milk or half-and-half
- 3 eggs
- 2 teaspoons vanilla
- 4 teaspoons cinnamon
- 2 tablespoons brown sugar
- 1 cup graham cracker crumbs
- 3 –4 tablespoon butter
- 1 loaf challah bread about 10, 2 inch slices
- In a wide bowl, whisk together eggs, milk, vanilla and 1 teaspoon cinnamon. In a cake or pie pan, combine graham cracker crumbs, brown sugar and remaining cinnamon.
- Heat a large skillet over medium heat. Add 1-2 tablespoons of butter depending on the size of your skillet. Dip 1 slice of bread into egg mixture and then place it in the graham cracker crumb mixture, making sure it is completely covered Repeat with as many pieces as you can fit in the skillet. Place the bread in the skillet and cook until it is golden and toasted, about 2-3 minutes on each side. Repeat adding butter as needed.
- Serve right away or place in an oven preheated to 250º to keep warm.