CRISPY-CRUSTED BOURBON FRENCH TOAST
Soaked in a boozy dairy-free custard & coated in rice crispy cereal for a decadent, crunchy, naughty bite
4 slices french bread, cut ¾” thick, left out overnight to dry
1/2c almond milk
2tbsp canola oil
2c crispy rice cereal
Canola oil, for cooking
Maple syrup, to serve
Whisk together eggs thru vanilla in a 9x13” casserole dish. Soak the bread in the custard mixture for 5min, then flip & soak that side for 5min.
Meanwhile, preheat a large saucepan over medium. Distribute rice cereal on a plate & press bread slices into the cereal, pressing so they really stick. Crust both sides. Drizzle pan with canola oil & place two pieces of bread in the pan at a time. Cook until browned, 5-7min. Flip and do the same to the other side. Keep warm while you complete the remaining batch. Serve topped with syrup.
Don’t do it.