The plaza's crispy french toast

Yield: 8 Servings

Measure Ingredient
1 \N Cube unsalted butter; (1/2 cup cut in pieces)
8 larges Eggs
4 cups Milk
2 tablespoons Vanilla
2 tablespoons Dark rum
1 \N Loaf challah (about 1 lb cut into 1 inch thick slices; ends discarded)
4 cups Corn flakes
\N \N Cinnamon sugar (made by combining 2 Tbsps; sugarwith 1/4 tsp cinnamon)
\N \N Maple syrup
\N \N Whipped cream
\N \N Nuts
\N \N Berries


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 ½ 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 drleroy@... (LeRoy C Trnavsky) on Jan 30, 1998

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