April 13, 2012
foodie fridays: frosted flake french toast
Awhile back, my brothers, Mr. B, and I had a conversation while driving to my Dad’s graduation.
The topic was not of life, death, or family drama.
For those of you that don’t know my immediate family, this kind of conversation is the norm. We can spend hours discussing who was the greatest American rock band of all time. Think about it. Can you name a full rock band (not a guy and band..i.e.The Dave Mathews Band) that was an American sensation? I think the British may have us outnumbered on that one.
We also play games, which then lead to more discussions. Apparently last week my family played Old Testament trivia after Easter dinner. No, we’re not Bible beaters, but I’m assuming since I wasn’t there, it was played out of complete curiosity. Some of the questions asked, Do you know how many plagues there were in Egypt? Can you name them in order? Who was Moses’ brother? These questions then led to the possible theory of Jesus having a brother named Jeff.
Annnnnd….back to the cereal.
I’m not quite sure how the topic of cereal came about, but like most things in life, you just have to roll with it. The question: what are the top three kinds of cereal on the supermarket shelves? I instantly reverted back to my childhood, where a bowl of cereal with milk was a balanced breakfast. I asked my inner child which type of cereal made me the happiest and why?
So we came up with a list of variables in order for us to make the best decision possible. It came down to three – 1) texture of the cereal 2) actual taste, and 3) was the milk left in the bowl worth slurping.
I think our testing variables were spot on. So we started down the list….Count Chocula, Raisin Bran, Honey Nut Cheerios, Kix, Grape Nuts, O’s. We listed over a dozen cereals. Some tasted not so great, but the milk was worth downing. Other’s, the opposite. We finally narrowed it down to the top three. The following cereals encompassed all three variables the best:
– Lucky Charms
– Cinnamon Toast Crunch
– Frosted Flakes
Not too shabby if you ask me!
Hmmmm…that’s a coincidence? Frosted Flakes in the top three?
Oh yeah, you didn’t think I forgot about our little post for today? Did ya? Pshhhhh. Since we all know that Frosted Flakes are grrrrrrrrrrrrrrrrreat eatin’ the standard way of bowl + milk + spoon, I figured there has to be another way to eat this sugar-coated cereal. It took me two whole brain cells to figure out that by adding it to an even sweeter batter (enter french toast) it would take this cereal to the next level.
Why didn’t I think of this when I was nine years-old?
Anyways, if you want a to have fun with food and your family, make this sugar-filled version of french toast.
Who knows, maybe you can serve it to Jesus’ brother, Jeff. He is, after all, family.
Frosted Flake French Toast
Prep Time: 15 minutes
Cook Time: 5 minutes
6 large eggs
2 cups whole milk
2 cups crushed Frosted Flakes, (more if desired + garnish)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
splash of vanilla extract
8 slices thick sourdough bread
1 tablespoon butter
Maple syrup, garnish
Confectioners sugar, garnish
In a large bowl, mix together the first seven ingredients until well incorporated. In a shallow dish, place 4 slices of sourdough bread at the bottom and pour half the batter over the bread. Let it sit for 2 minutes, flip, and then let it sit for 2 more minutes. Meanwhile, preheat a skillet to medium-high heat. Melt the one tablespoon butter, and when melted place the first slice of french toast on skillet. Cook until brown on one side, about 3 to 4 minutes. Flip and repeat on other side. Continue same process with remaining slices of bread.
To serve, cut two slices of bread diagonally and place on a plate. Garnish with additional Frosted Flakes, strawberries, blueberries, confectioners sugar, and maple syrup. Serve immediately.