Mr. Frenchy's Crunchy Casserole

I don't know anyone by the name Mr. Frenchy. If one does exist, then I say g'day...er...night to them  (depending if and when they read this). There's one place I like to frequent for breakfast or brunch. It's called Fred 62 in the Los Angeles, around the Los Feliz/Hollywood area. It's a hip little spot that's open 24hrs. Go there at 3am and get yourself some awesome food like their mac and cheese balls or the veggie royale sandwich. One of breakfast items I like to order is a Breaded Mr. Frenchy, which is a couple thick french toast slices with a crunchy cereal coating and a side of maple syrup. Really simple and super good.

Lately, I've been craving french toast. I liked the concept of the crunchy french toast, but most of the french toast I've had had always been pan-fried. I wanted to see what it would taste like baked. I actually tried making this several months back, only to have it turn out as an EPIC FAIL. How epic? Let just say it was bland, too mushy, seriously lacking in the flavor department, and a waste of good bread. I still forced myself to eat it as I don't like to throw things away. I thought I did everything right in terms of making french toast. I was disappointed, but vowed to try again one day. Just let me get over this little episode and I'm good to go. As the saying goes, "there's no use crying over spilled milk."

This time around I made some changes to the batter recipe. I used a pan de sal baguette that I had made earlier and cut them into 3/4-inch slices then prepared the batter with eggs, milk, cinnamon, vanilla. Soaked the bread good and tossed them in a casserole dish and topped with some crushed cornflakes. My choice was Honey Bunches of Oats with almonds. You know what? I did it!! A success. Not too sweet, the crunchy factor was spot on with just the right texture to the bread. The second time was the winner. So say hello to Mr. Frenchy's alter ego with a dollop of butter and a drizzle of maple syrup.

Serve 2-4

Mr. Frenchy's Crunchy Casserole


1 french demi-baguette - 3/4 inch slices
            or 4-6 slices of your choice of bread - cut into strips
2 eggs
1/3 c milk
1 tsp cinnamon
pinch of salt
1 tsp vanilla
2 c Cornflakes (preferred: Honey Bunches of Oats) - lightly crushed
1 tsp butter (plus extra for serving)
syrup (your choice)
1 9-inch deep dish casserole or pie tin


Preheat your oven to 400˚F
 
Whisk together the eggs, vanilla, milk and cinnamon. Set aside.

Lightly butter the casserole or pie tin including the edges. Then take 1/2 c off the crushed cereal and sprinkle it evenly across the bottom.

Soak the pieces of bread in the batter for at least 1 minute. Soak them real good. The strategically place them in the casserole or pie tin. Top with the remaining cereal and place in the oven for 15-18 minutes until cornflakes are toasted.

Let it cool for 2 minutes before cutting. Serve warm with tiny dollop butter and a drizzle of syrup.