I made myself a breakfast treat. I’ve been working from home this week since Christmas, and that means a slow morning, a leisurely breakfast, annnnd working this weekend to make up for lost time . . .
Worth it.
I was really excited about my idea to crush up Cinnamon Toast Crunch and coat french toast in it. But sadly it’s not vegan. I really didn’t feel like searching for another cereal that I don’t normally eat to make a decadent breakfast I wouldn’t normally eat. Turns out rummaging through my cupboards was good enough! Corn flakes + cinnamon + sugar = cinnamon-y crispy coating for my french toast.
It makes for the crunchiest french toast ever. Seriously.
serves 1
1 large piece french bread of choice (I used sourdough, yum!)
1/4 C soy milk
1/2 t vanilla extract
1/2 C corn flakes
1/2 t ground cinnamon
1 t sugar
1 1/2 t coconut oil
Put soy milk and vanilla extract in a shallow dish and set aside. Then put corn flakes, sugar, and cinnamon in a food processor and grind until just a little coarser than flour. Put in another shallow dish and set aside. Heat coconut oil in a nonstick skillet over medium heat.
Dip french bread in soy milk to thoroughly coat it and soak up some of the milk (but don’t let it get soggy!) Then dip in the corn flake mixture until well coated. Cook in the coconut oil for about 3-5 minutes per side, until browned and crunchy.
Devour.
Nutrition facts per serving: Calories: 298; Calories from Fat: 76; Total Fat: 8.4g; Saturated Fat: 6.0g; Sodium: 386mg; Total Carbohydrates: 48.6g; Dietary Fiber: 3.6g; Sugars: 8.8g; Protein: 8.0g
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