The Plaza's Crispy French Toast

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Title: The Plaza's Crispy French Toast
Yield: 8 Servings


1 Cube unsalted butter; (1/2
-cup cut in pieces)
8 lg Eggs
4 c Milk
2 tb Vanilla
2 tb Dark rum
1 Loaf challah (about 1 lb cut
-into 1 inch thick slices;
-ends discarded)
4 c Corn flakes
Cinnamon sugar (made by
-combining 2 Tbsps;
-sugarwith 1/4 tsp cinnamon)

Maple syrup
Whipped cream

To clarify the butter; In a small heavy saucepan melt the butter over low
heat. Remove the pan from the heat and let the butter stand 3 minutes. Skim
the froth off and pour the butter through a sieve lined with a double
thickness of rinsed and squeezed cheesecloth into a bowl, discarding any
milky solids in the bottom of the pan.

In a large bowl whisk together the eggs, milk, vanilla and rum. Transfer
1/2 of the mixture to a large shallow baking dish (about 13 X 9 X 2 inches)
and soak half of the bread slices 10 minutes. Turn slices over and soak 10
minutes more. In another large shallow baking dish spread half of the corn
flakes and coat the soaked bread slices on each side, transferring to a
tray when coated. Soak and coat the remaining slices with the remaining egg
mixture and corn flakes in the same manner.

Preheat the oven to 250 degrees.

In a large heavy skillet heat 2 Tbsps of the clarified butter over moderate
heat until hot but not smoking and cook 2 or 3 slices (or as many will fit
in one layer) 3 minutes on each side, or until puffed and golden brown.
Transfer the French toast as cooked to a baking sheet and keep warm in the
oven. Cook the remaining slices in the remaining butter in the same manner.

When ready to serve sprinkle the French toast with the cinnamon sugar and
serve with the accompaniments.

NOTES : Have tried this and it's a keeper.

Recipe by: The Plaza Hotel N.Y.City-RSVP Gourmet Magazine 5/97

Posted to MC-Recipe Digest V1 #1064 by (LeRoy C Trnavsky)
on Jan 30, 1998