|Horton’s Cereal-Crusted French Toast
This recipe is a little like running a marathon… except how many marathons end with a plate of french toast? If you’re not up for a baking marathon — this one is actually pretty intense! — take this as an interesting behind-the-scenes look at how we make the amazing french toast you can enjoy at sea at the Green Eggs and Ham Breakfast with The Cat in the Hat and Friends™! (Or just substitute some of the components with premade ones. Nobody’s judging!)
To make the brioche dough:
- 1.3kg, 85g flour
- 18 whole eggs
- 30g salt
- 170g sugar
- 55g dry yeast
- 700g butter solids
For the french toast batter:
- 230g flour
- 1.3kg eggs
- 450g sugar
- 2 tsp cinnamon powder
- 2 litres milk
Thick version of the batter (use this for brushing):
- 680g flour
- 900g egg
- 450g sugar
- 2 tsp cinnamon powder
- 2 cups milk
- 340g Fruit Loops
Marshmallow (1 tray):
- 680g sugar
- 170g liquid glucose
- 350 mL water
- 450g egg whites
- 100g gelatin
- 300 mL water
- Some strawberries
- The marshmallows!
Let’s make some brioche:
Now we’re making a french toast batter:
- Mix the dry ingredients first — the flour, salt, sugar and dry yeast.
- Add those fresh eggs.
- Mix all of this together. You’ll get dough! Keep on mixing until it stops sticking to the walls of mixing bowl.
- Add soft butter and keep on mixing the dough until it turns smooth.
- Make individual bread loaves in a baking pans using 300g of brioche dough at a time.
Let’s make more french toast batter. Except this time…
- Now you have freshly-baked brioche… in your home! Take a moment to savour that amazing scent.
- Cut your brioche into two and a half centimetre-wide slices.
- Prepare a french toast batter by simply combining the flour, egg, sugar, cinnamon powder and milk.
- Batter up! Dip both sides of your bread in the batter.
- Drizzle soft butter and oil prep on the bread and cook over medium heat until it’s golden-brown on both sides.
Ever made a marshmallow? Here’s how:
- Yep, we’re actually going to make more batter, but it’s a thicker version. Yum!
- Combine all of the ingredients — flour, egg, sugar, cinnamon powder and milk. Just leave the Fruit Loops aside for now.
- Now grab the cereal! Hand-crush half of it, leaving the other half whole, and mix all of it together.
- Brush your french toast with the thick batter. It should end up sticky. Use the stickiness to coat the french toast with the cereal.
- Grab a sheet tray and line up the pieces of french toast.
- Pass it through a CTX — that’s a commercial conveyor-belt oven, like what you’d use for pizza — set at 260° C (top and bottom). The trip through should take 7 minutes.
Let’s make these ingredients garnish-worthy:
- Dissolve the gelatin with 600 mL of water and melt it over double boiler. You have a double boiler, right? (If not, search the Internet for how to improvise an alternative. It’s not hard!)
- Combine the sugar, water and glucose. Boil it until it reaches the consistency of a soft ball.
Once the mixture is warm, add the gelatin.
- Beat the egg white, then pour syrup and make meringue. (We won’t go into the procedure here — the Internet can help… or really, just use pre-made marshmallows. There’s no shame in it!)
- Keep running the machine until the mixture cools down.
- Dust a tray lightly with powdered sugar.
- Pour a thin layer of the mixture into the tray.
- Cut your strawberries into round slices using cookie cutter #2.
- Cut the marshmallows into round slices using the same cookie cutter.
- Arrange on a food-grade skewer. Each skewer should have four slices of strawberry and three slices of marshmallow. See the picture… hey, we’ve seen that hat somewhere before!
- Plate the french toast… and serve it with syrup, of course.