Recipe: 1892 East’s Crispy French Toast
3 Granny Smith apples, peeled and sliced
1 tablespoon ground cinnamon
¼ cup light brown sugar
2 tablespoons cold water
1 tablespoon cornstarch
1. In a medium saucepan, combine the apples, cinnamon, brown sugar and a pinch of salt over low heat. Cook, stirring until the apples are tender but not mushy, eight to 10 minutes. While the apples are cooking, combine the water and cornstarch in a small bowl. Add the cornstarch mixture to the apples and increase the heat to high, stirring until the liquid bubbles and thickens. Remove from heat and hold in a warm place.
Crispy French toast
1 cup half and half
3 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups cornflakes
1 cup crumbled palmiers (you can substitute 1 extra cup cornflakes)
3 tablespoons powdered sugar, plus more for dusting
Oil for deep-frying
4 slices sourdough bread, cut into ¾-inch slices
1. In a medium bowl, beat together the eggs, half and half, sugar, vanilla, cinnamon and nutmeg to form the batter.
2. In a food processor, grind the cornflakes with the palmiers and powdered sugar to a coarse, sandy texture.
3. Heat the oil in a wide pot or deep fryer until it reaches 350 degrees.
4. While the oil is heating, start preparing the French toast: Dip the bread in the batter to soak, then press the soaked bread into the crust mixture on both sides to form a good coating. Place the bread in the fryer, careful not to crowd, and fry until the crust is golden-brown, about two minutes.
5. Drain the French toast on paper towels to remove any excess oil, then arrange on a plate and top with apples and a dusting of powdered sugar. Serve immediately.
Los Angeles Times