The house is quiet now—very, very quiet. I return in distracted moments to small things: the view of the bare branches of the trees against the sky from the chair I read in, the deep blue sky beginning to glow just before the sun rises as I drive my Sweet Boy to high school. It’s just the two of us now. I’m beginning to enjoy the good parts of that: dan dan noodles and wrinkled Szechuan green beans and a movie together; dancing in the kitchen; walks, mostly in silence, just the two of us; and time to talk after school and in the evening each day about everything that occupies the mind of a 17-year old boy. 
These things are gifts in my Dear Husband’s absence. I baked a homey apple cake this weekend and cleaned the house and slept for the first time since mid-August, and I feel a little more alive again. These things are gifts, too. My Sweet Boy and I are going to cook Thanksgiving dinner together this year, but we have a few days before we start dry brining a turkey and rolling out piecrust and tackling our list of sides. In the meantime, I’m going to recreate a crispy French toast we had years ago at a greasy spoon in St. Paul, when we were all together, laughing and mopping up syrup.
Crispy French Toast
Yield: 6 thick slices
Ingredients:
An unsliced loaf of good white bread
3 c. corn flakes cereal
3 eggs
½ c. cream, or half and half, or whole milk
½ t. vanilla extract
Canola oil (or other neutral oil) for the pan
Pure maple syrup (See how it’s made here.)
Method:
- Slice the bread with a serrated bread knife into 1 ½” slices.
- In a plastic zip-top bag, crush the corn flakes with a rolling pin until they are small pieces and not yet dust. Place them in a shallow bowl large enough to dip a piece of bread, or on a plate.
- In a shallow bowl large enough to dip a slice of bread, beat together the eggs, milk, and vanilla.
- Heat a griddle or fry pan filled with ¼” of oil over medium heat until it is 312 degrees F, or a small piece of bread sizzles when dropped into the oil.
- Line up the bread, the egg mixture, and the corn flakes to the right of your griddle.
- Dip a slice of bread into the egg mixture, soak it, and turn it over to soak the other side.
- Dip both sides of the bread into the corn flakes and place it gently onto the griddle or frying pan.
- Repeat to fill the pan with slices. Do not overcrowd the pan, as your oil temperature will drop too much.
- Fry the French toast until it is golden brown and crisp, about three minutes. Then turn each slice gently and fry until golden brown and crisp.
- Serve with pure maple syrup.
{ 23 comments… read them below or add one }
I’m so glad to hear that things are getting better.
This french toast looks delicious!
All the best and a happy, happy Thanksgiving!
Thank you, Joyce. You’re so kind. I hope you have a lovely Thanksgiving!
it’s almost 10pm and now i want french toast!!!
looks yummy! hoping you have a wonderful thanksgiving….so much always to be thankful for, even when there are bumps in the road, right? let’s chat soon…i miss you!
luv u! God bless!
Your recipes are always prefaced with such lovely writing–almost cinematic. I’m glad things are getting better for you; maybe Thanksgiving can add just the tiniest bit more sweetness? The French toast looks amazing by the way!
Wow this is so smart and looks delicious!
This is something new to me – looks awesome! Thanks for sharing.
Thank you all, especially Ivy. Auntie Bits, miss you, too. xo
Oh my! As if regular French toast wasn’t enough to put a smile on my face. One that’s coated in corn flakes will have me positively giddy.
Mnmnm! I’m hurrying home!
You are a god among women among gods among women among gods among women among please-come-and-live-with-me.
This is just beautiful. And I’m glad to hear things are, at least kind of, getting a little easier. You are lucky to have that boy of yours, and he is lucky to have you. Take care, smile, and make some more of this French toast ASAP.
Honey Girl, I can’t wait for you to arrive!
Lizzi, you are so funny. If you’re ever in the States, please visit. I’ll cook you whatever you fancy. Right now, I have the ingredients at the ready for a few more days of after school-snack French toast for Freddy. He seems quite happy to gobble it down.
Mrs. Lindekugel! I made this tonight and it was a huge hit. I drool over your blog, but I think this was the recipe I most wanted to make immediately (it helped that it matched my cooking skill level). It was sweet and crunchy and delicious. Thanks you from the Rosengrens.
Ms. Rosengren! Thank you so much. I’m so happy to hear that you enjoyed it. xo
Scrumptious French toast and amazing clicks!
Cheers,
Rosa
Thanks!
This always pleases me to find a new post, I wait patiently tho because it is
like being home in Minnesota again. People ‘from there, get other people from there’ and I’m so glad that you share your lovely talents. I chuckle when I lift you and the little flying bird over your blog header up in prayer.
many thanks, Gail
Thank you, Gail. That’s very kind of you. I read New Yorker Gabrielle Hamilton’s food memoir, Blood, Bones and Butter last week, and she writes about working with a Midwesterner who, i suspect, was her introduction to our regional culture. I wouldn’t make a very good New Yorker, that’s for sure. Best wishes to you.
This was really good – easy to make and crispy. I never would have thought to use corn flakes – lovely idea! It is great with different types of bread as well. It was different than any French toast I ever had, but different in a good way!
I’m so glad you enjoyed it!
This is the most beautiful and scrumptious-looking french toast I have ever seen. Your photos are so comforting and peaceful. I love the feather with the eggs and the text over the photos, too.
I hope you and your son had a lovely Thanksgiving.
Also, lots and lots of hugs. Don’t know how I left that out of my comment earlier!
Kaitlin, You’re so sweet! Thank you. xo
Lovely!