Sunday brunch is not for carb counters—just ask Table 26 executive chef Joe Ferro. The West Palm Beach toque adds a crunchy, caloric spin to the seminal breakfast classic by frying cereal-coated challah bread to golden perfection. (561-855-2660)
Crispy French Toast
- 2 slices challah bread, thickly sliced
- 2 eggs, beaten
- 1 cup Frosted Flakes
- 3 oz. cream cheese, room temperature
- 3 strawberries, sliced
- 10 blueberries
- 5 raspberries
- Maple syrup to taste
- Whipped cream and fresh berries for garnish
Preheat frying oil to 350 degrees. Muddle blueberries, raspberries, and strawberries. Add cream cheese and mix together. Spread mixture onto a slice of bread. Place second slice of bread on top and soak in eggs for 15 seconds on each side. Dredge both sides in Frosted Flakes. In pan, fry toast until golden brown. Cut in half and top with fresh fruit, maple syrup, and whipped cream.
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