Special breakfast dishes like this crumb-topped french toast with cinnamon syrup are perfect for special occasions when you have guests over and are not afraid to make something more decadent and involved than plain breakfast cereal. There are many variations on the traditional french toast as it's simple to change the bread and mix up the syrups and toppings, but what makes this recipe unique is the cocoa and cinnamon breadcrumb mixture topping.
Instructions
Crumb-Topped French Toast
1. Beat together the first four ingredients in the medium bowl. The easiest way to do this is with the wire whisk, but you can use a fork or electric beater if you wish. You can add spices like cinnamon and cloves to the mixture if you like.
2. Mix the breadcrumbs, cinnamon, cocoa powder and melted butter together in a bowl. Add more breadcrumbs if large chunks form. Pour the mixture into shallow bowl or dish wide enough for one piece of bread to lie flat in. Slice the bread if it is not done already.
3. Dip one slice of bread into the egg mixture for about 10 seconds or until the bread is soaked through. Then use your fingers, some tongs or a fork to lift the bread into the dish of bread crumbs. Place first one side of the bread, then the other into the dish so that breadcrumbs stick to both sides. Place the bread on a greased cookie sheet.
4. Repeat step three with the rest of the pieces of bread, making sure to space the bread evenly on the cookie sheet.
5. Place the cookie sheet with the bread in a preheated oven at 450 F and bake for around 15 minutes, or until the center of the bread is no longer wet or "eggy." The french toast should look golden brown. If you don't have access to an oven or want to speed up the process, heat up a pat of butter in a pan on the stove and cook for about three minutes on each side, or until the outside of the bread looks dry.
Cinnamon Syrup
6. Combine the white sugar, brown sugar, flour, cinnamon, vanilla and water in the medium saucepan and bring the mixture to a rolling boil, stirring often if not constantly.
7. Let the mixture remain at a boil, stirring constantly, until the mixture thickens to a syrup consistency. It should flow easily but should be thick enough that it does not splash when poured from a small height.
8. Remove the mixture from heat and drizzle over the crumb-topped french toast before serving. You can have your guests use a ladle themselves or you can pour it directly from the saucepan yourself.
Tags: cookie sheet, french toast, boil stirring, bread into, Cinnamon Syrup
