It is the end of a busy week.
The Los Angeles Times is thick even after the inserts are discarded.
Time for a carb-laden breakfast.
Crunchy French toast.
A variation of the recipe on Bobby Flay’s ‘Throwdown’ when the dude from Hoboken won.
Mix crushed cornflakes and chopped almonds in a shallow dish.
Whisk 3 eggs, ½ cup of whole milk, ½ teaspoon of vanilla, 1-1/2 teaspoons of cinnamon and 1 Tablespoon of sugar in another shallow dish.
Slice some bread (challah works well).
Dip both sides of the bread in the egg mixture. Then dip both sides of the bread in the cornflake mixture.
In a skillet, over medium heat, melt some butter. Add the 'dipped' bread and cook until brown and toasted.
Top with syrup.
In a skillet, over medium heat, melt some butter. Add the 'dipped' bread and cook until brown and toasted.
Top with syrup.
Read the paper from cover to cover.
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