Lunchbreak: Cocoa Krispie French Toast from House 406

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Jennifer Eisen

House 406
1143 1/2 Church Street
(847) 714-0200

Cocoa Krispie French Toast


10 slices Challah or Brioche bread, thick cut (about 1 loaf worth)
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 Tbs sugar
1/2 cup butter, melted
8 whole eggs
1 cup milk
1 tsp vanilla extract
1 box Cocoa Krispies Cereal
pan spray

In a mixing bowl, combine the cinnamon, nutmeg, sugar, butter, eggs, milk and vanilla. Whisk until even. Spread the cocoa krispies out onto a baking pan. Soak each slice of bread in egg mixture for about a minute making sure to coat both sides then transfer to cocoa krispies and coat each side of the bread. Cook in saute pan sprayed with pan spray over medium-high heat. Flip and cook both sides. Transfer to baking sheet and finish in 300 degree oven. If making for a large group you can sear then transfer to baking sheet and refrigerate until ready. Cook for 10-15 minutes in 350 degree oven before serving. Serve with Chocolate Creme Anglaise

Chocolate Creme Anglaise

3 egg yolks
1/3 cup Sugar
1 cup heavy cream
1 tsp vanilla
2/3 cup chocolate chips

In a small, heavy saucepan, heat cream, half of the sugar, and vanilla until bubbles form at edges. While cream is heating, whisk together egg yolks and remaining sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon. Remove from heat and stir in chocolate chips until smooth and even.