This is, hands-down, the best french toast I have ever had. I don’t even want to order french toast anymore when Travis and I go out for breakfast because I am certain I will be disappointed.
I got the idea for coating the bread in graham cracker crumbs from an episode of Diners, Drive-ins, and Dives where a diner was serving up Cap’n Crunch coated french toast. How can you go wrong?
Graham Cracker Crusted French Toast
- 4 one inch-thick slices of whole wheat bread
- 5 graham cracker sheets, crushed semi-fine
- 3 egg yolks
- 1 1/2 cups unsweetened almond milk (or other milk)
- 1 tsp. vanilla
- 1 tsp. sucanat or brown sugar
- 1/4 tsp. cinnamon
- 2 Tbsp. butter
- 2 Tbsp. grapeseed oil
- Preheat oven to 250F and place a parchment-lined baking sheet in the oven.
- Heat a large skillet over medium heat.
- In a large, shallow dish, whisk egg yolks, almond milk, sugar, vanilla, and cinnamon.
- Place crushed graham crackers in another shallow dish.
- Take two slices of bread and soak them in the egg mixture, about 1 minute per side. Next, dredge both sides of bread with the graham cracker crumbs.
- Add 1 Tbsp. butter and 1 Tbsp. oil to the pan, swirl to coat. Lay coated bread slices in the pan and cook until browned, about 3-4 minutes per side. Place cooked french toast in the warmed oven while you prepare the last two slices using the remaining butter and oil to coat the pan.
- Serve with 2 slices per plate. Dust with powdered sugar and top with fresh raspberries. Serve warmed maple syrup alongside.