Ingredients
8 slices fresh challah bread
1/2 cup sliced almonds
1/2 cup walnuts
1 cup bran flakes
1 cup corn flakes
1 teaspoon ground cinnamon
4 eggs, beaten
1/2 cup milk
Pinch salt
1-3 tablespoons butter
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Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Toast the almonds and walnuts for 5 minutes in a 350-degree toaster oven. Set aside to cool. In a plate, crunch the cereal and the nuts to a coarse texture, not too fine. Add the cinnamon. In a bowl, combine the eggs, milk and salt. Dip the challah first in the egg, shaking off excess, and then in the nut and cereal mixture, pressing to coat both sides. On a hot griddle or skillet, melt 1 tablespoon of butter. Add the slices of bread and cook until nicely browned. Turn to cook the other side. In between batches, you can add more butter to the skillet if it's looking dry. Serve with fresh fruit and syrup.