Fabulous Frosted Flake French Toast - Delish

Posted: Dec 05 2013

I love food. I love to cook even more. Now let me preface this by saying that I can’t bake worth a damn, and anything that requires me to follow instructions or a recipe can result in disaster {you know, like a simple IKEA bookcase gone bad?}

Those close to me can attest that “bland” is not my cup of tea {and I don’t even like tea} so needless to say, when I cook – I cook with passion – and have been known to use a spice or two.

Several years back when Nikki and I first stayed at the Encore in Las Vegas we were introduced to a little gem called Society Cafe. We had such an EPIC late night snack {those Lollipop Buffalo Wings in my prior post} that we decided to check it out for breakfast. Little did I know that breakfast would turn out to be of celestial awakening of my taste buds that would change the way I viewed French Toast forever.

Society Cafe French Toast

My French Toast, one of the few things that I cook with such love + divine flavor {that one thing I thought could never have been done better} had been trumped.

Not to be outdone, I set out on a quest to not only replicate Society Cafe’s French Toast – but to kick it up a notch.

Now It all starts with the bread, and many will argue that using fresh sourdough or french bread {yuppy style} is the best for French Toast – I personally disagree. I mean, they’re good and all, but I like to know that my French Toast batter is evenly distributed and saturated across all slices {which you simply can’t achieve with a traditional loaf} and not to mention, this is WAY more family friendly for those little critters who don’t like crust. Yeah, I know…who doesn’t like crust {my son}??

So….I use the standard Texas Toast bread available at the supermarket. Cheap, easy, gets nice and crispy, and super FLUFFY!

texas french toast bread

You’re going to need the following ingredients which should yield 6-8 fluffy slices:

4 Eggs

1/3 Cup Low Fat Milk

4 Tsp Cinnamon

2 Tsp Nutmeg

1 Tsp Ginger

1 Tsp Salt

3 Tsp Vanilla

*2 Cups Frosted Flakes

*Maple Syrup

*Raw Chocolate Chunks or Semi Sweet Chocolate Chips

*1/2 Stick Butter

French Toast Ingredients

Whisk eggs, milk/cream, vanilla, and spices together in a bowl so that the egg mixture is COMPLETELY mixed in and you can not see egg white/yolk separation. From here, I typically play around with a little extra cinnamon, milk, or vanilla based on how the mixture appears and based on how many slices I need. Remember, there’s no perfect science – only preference.

Next, to the side, prepare your Frosted Flake crust mixture. Take 2-3 cups of Frosted Flakes and toss them in a zippy bag. You can crush by hand or with a rolling-pin – just make sure they’re pretty finely crushed {but not powdery}

Frosted Flakes

Now, I’m not sure if you have one {not necessary for your success here} but I’d highly recommend having a Cast Iron Skillet. They’re the absolute best for cooking anything at high heat, are naturally non-stick, aren’t cancer causing, last longer than we do, maintain stable temps, and the list goes on and on. Ohh, and they’re cheap – mine was $24 at Target

I like to use a nice organic Coconut Oil from Trader Joe’s mixed with a tad bit of vegetable oil. I find that butter burns too quickly and the blend of oils provides a nice health vs functional cooking benefit. You’re going want to have your oil starting to slightly ripple {not bubble or smoke} when your almost ready to drop your toast in.

Trader Joes Coconut Oil

Your pan is hot, your oil is nearly ready, and the kids and dog are salivating at the mouth {not to mention picking through the chocolate chips below} so it’s time to cook these puppies up!

First, you’re going to dip and soak your fluffy bread in the egg mixture so that it’s fully saturated {usually 30-45 seconds per side}. Let excess liquid drip off and then transfer to the Frosted Flake plate where you’ll lightly dust the entire slice.

As not to let the crunchy flakes turn soggy too quick, transfer slices to the hot oil ASAP. Cook each side until golden brown.

While you’re French Toast assembly line is going, you should be easily able to get your savory syrup going.

Chocolate Maple Syrup

I like to do it the easy way in the microwave personally. Toss 1/2 stick butter and approx 1/2 cup of Maple Syrup in a microwave safe serving cup and cook for a minute or so – until it’s nice and hot and the butter is fully melted.

Now, slowly whisk in your chocolate chip pieces until you reach a desired consistency. This is rich, sweet, and savory – so probably won’t need to butter your toast as the butter is built-in!

Frosted Flake French Toast Recipe

Now that you’re ready to eat, garnish with some fresh fruit {I prefer bacon} pour your self a mimosa and enjoy!

Good luck ~ And thank you for sharing!


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