Tiny New York Kitchen: Crunchy French Toast

By Victoria Hart Glavin of Tiny New York Kitchen

There’s no better way to show how much you care this Mother’s Day then to cook a beautiful brunch for your special someone, your mom. Why not impress mom with your culinary skills and create some fond Mother’s Day memories.


4 Eggs

6 Tablespoons Milk

8 Slices Day Old Bread

1 Cup Peanuts (Finally Chopped)

2 Bananas (Sliced)

Maple Syrup

In shallow bowl beat eggs and milk together. Soak bead slices one at a time in egg mixture. Turn once. Dip each slice into peanuts to coat both sides. Coat large nonstick skillet with cooking spray. Turn heat to medium until skillet is hot. Place 2 bread slices in skillet. Cook over medium to medium-low heat for 3 minutes per side until golden brown and no visible liquid egg remains. Adjust heat as necessary so that peanuts do not burn. Clean skillet and repeat to cook remaining bread. Transfer to serving platter and serve warm. Top with butter, bananas, and maple syrup.  Serves 4

NOTE: You may substitute chopped pecans for peanuts if you want.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
“Work With What You Got!”


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