Double Dip French Toast Recipe
Give your French Toast the Double Dip treatment and find out how good French Toast really can be!
Servings 4
Equipment
- baking sheet
- large skillet
- large mixing bowl
- shallow plate / bowl / pie plate
- whisk
- spatula
Ingredients
- 4 large eggs
- 3/4 cup whole milk
- 1/4 cup Kahlua coffee liqueur (Use heavy cream in place of liqueur if desired)
- 1 Tablespoon sugar
- 1/2 teaspoon kosher salt
- 8 slices thick cut bread Challah, brioche, Texas Toast, etc
- 3 cups Rice Krispies cereal
- 2 Tablespoons vegetable oil
- 2 Tablespoons salted butter
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or spray with non-stick cooking spray.
- Add the eggs, milk, Kahlua, vanilla, sugar and salt to a blender and pulse until combined. You can also accomplish this by whisking ingredients together in a large bowl. Transfer the mixture to a shallow dish, such as a pie plate.
- Add the Rice Krispies cereal to a separate shallow dish.
- Dip each piece of bread into the egg mixture, flipping to soak both sides. Place dipped bread slices onto the lined cookie sheet. Bake for 15 minutes, flipping bread over at the half way mark.
- Remove from oven and allow to cool. Once cooled, melt butter and oil in a large skillet or electric griddle over medium heat (350°F).
- Re-dip baked bread into the egg mixture, flipping to coat both sides. Then, dredge dipped bread through Rice Krispies, pressing to coat both sides. Add the bread slices to the skillet and cook for 2-3 minutes on each side, adjusting the heat so the cereal doesn't burn. Serve immediately with toppings of your choice.
Notes
Recipe adapted from the cookbook Apres All Day by Kelley Epstein.