Crispy French Toast

They say that breakfast is the most important meal of the day.  And I’m going to have to agree – especially for my family.

You see – I have 3 kids.  Two of them are very picky eaters.  (The third isn’t, but maybe it’s because he’s not on solid foods yet!)  Try as I might, getting the two older kids to eat is like pulling teeth.  But they both love breakfast.  It doesn’t matter what we are eating – as long as it is breakfast, they will most likely gobble it up.

Our favorite is usually pancakes.  You’d be amazed at how many pancakes those kids can go through.  But we have a new breakfast that is threatening to take over that favorite breakfast spot – Crunchy Pretzel Crisps® French Toast with Strawberries.

I don’t have a problem with normal French toast.  But I thought I would change things up a bit and add some salty and some texture to this popular breakfast food.  If you are a fan of the sweet/salty combo, this one is right up your alley.  And the crunch and texture that the Pretzel Crisps® give the French toast is going to make you question why you never tried this before!

Ingredients:Crunch-Pretzel-Crisps-French-Toast-with-Strawberries-fullres_medium

4 cups Original Pretzel Crisps®

1 tablespoon sugar

1 teaspoon cinnamon

4 eggs, lightly beaten

1 cup milk

2 teaspoons vanilla

8 slices whole wheat bread

1 tablespoon butter

Sliced strawberries, for serving

Maple syrup, for serving

1. Place the Pretzel Crisps® in a food processor and process until you have rough crumbs. Remove and transfer to a shallow dish.  To that same dish, add the sugar and cinnamon and stir to combine.

2. In another shallow dish, stir together the eggs, milk and vanilla.

3. Heat a griddle over medium heat.  Add half of the butter and melt.  Place one slice of bread into the milk/egg mixture and turn.  Transfer to the pretzel crumbs and turn to coat the bread in the crumbs.  Transfer to the griddle.  Continue coating the bread until there is no room left on the griddle.  Cook each piece of bread until lightly brown, then flip to cook on the second side.  Remove and repeat with any remaining bread, melting more butter as needed.

4. Serve the French toast with sliced strawberries and maple syrup.

 

Submitted by: 

Deborah Harroun - Taste and Tell

www.tasteandtellblog.com