1892 East's Crispy French Toast

Ingredients:
6 eggs
1 cup half and half
3 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 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 ž-inch slices

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Apple topping:
3 Granny Smith apples, peeled and sliced
1 tablespoon ground cinnamon
1/4 cup light brown sugar
Salt
2 tablespoons cold water
1 tablespoon cornstarch

Apple topping preparation:
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, 8 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.

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Procedures:
In a medium bowl, beat together the eggs, half and half, sugar,
vanilla, cinnamon and nutmeg to form the batter.

In a food processor, grind the cornflakes with the palmiers and
powdered sugar to a coarse, sandy texture.

Heat the oil in a wide pot or deep fryer until it reaches 350
degrees.

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 2 minutes.

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.

Serves: 4 person

Source: LA Times