Graham Cracker Crusted French Toast

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

Directions:

1. Preheat oven to 250F and place a parchment-lined baking sheet in the oven.
2. Heat a large skillet over medium heat.
3. In a large, shallow dish, whisk egg yolks, almond milk, sugar, vanilla, and cinnamon.
4. Place crushed graham crackers in another shallow dish.
5. 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.
6. 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.
7. Serve with 2 slices per plate. Dust with powdered sugar and top with fresh raspberries. Serve warmed maple syrup alongside.

Tri-color of farmer’s market raspberries

The finely crushed graham crackers provided a delightful sweetness, but did not lend much crunch. If you are looking for more crunch, leave the graham crackers chunkier, but watch closely when cooking because the bigger pieces will have a tendency to burn.

I can’t wait to make this for my family when we go on vacation next week! They’ll love it…

I have some homework, yoga, and other recipes I need to tackle today. Here’s to a productive Wednesday!

-Lou