Deluxe Cinnamon French Toast
¼ cup granulated sugar
1 teaspoon ground cinnamon
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
¾ cup half-and half OR whole milk
Pinch of salt, prefer fine sea salt
6-8 (1-inch) thick slices good-quality white bread
For assembly
2 tablespoons ground cinnamon
4 tablespoons unsalted butter, or as needed, divided use
1 cup crisped brown rice cereal, lightly crushed
For the French toast: Whisk together the sugar and cinnamon in a small bowl.
Whisk the whole eggs and egg yolk in a medium mixing bowl. Add the cinnamon-sugar mixture and whisk for 30-45 seconds or until combined and lightly frothy. Whisk in the vanilla extract, half-and-half and salt.
Pour the whisked-egg mixture into a shallow rimmed baking pan (7-by-11 inches, for example) or a shallow bowl. Dip/soak the slices of bread in the mixture to saturate and coat both sides. Carefully and quickly transfer the soaked slices of bread to a rimmed baking sheet, arranging them in a single layer. Refrigerate uncovered for at least 10 minutes and up to 30 minutes.
When ready to assemble, whisk together the sugar and cinnamon in a small bowl. Melt half the butter in a nonstick skillet over medium heat until the butter is foamy.
Remove the soaked bread slices from the refrigerator. Spoon the crushed cereal evenly onto one side of each of the slices of soaked bread, then pat it down lightly. Use a wide spatula to transfer two or three slices to the skillet, cereal side up. Sprinkle a little of the cinnamon-sugar blend over the surface of the cereal. Cook the bread for 2 minutes, then flip over each slice and cook for 3 minutes or until the cereal surface is lightly caramelized, adjusting the heat to medium-low as necessary to keep the bread from browning too fast. For best texture and flavor, avoid undercooking the slices, and refrain from pressing down on the slices in the skillet. If necessary, wipe out the skillet with a paper towel in between batches if there are darkened bits of cereal or butter. Repeat with the remaining soaked slices, using the rest of the butter as needed. Serve crispy side up.
Serves six to eight.
Lisa Yockelson for The Washington Post