This french toast recipe comes from my favorite Bed and Breakfast – the Cloran Mansion in Galena, Illinois.  https://cloranmansion.com/.  My husband and I found this little gem of a get-away about 16 years ago, and have been returning every year the week before Christmas.  We loved the hospitality shown to us right away, and eventually decided this was the perfect location for our wedding in 2007!

Galena is a quaint little town, about 3 hours outside of Chicago – perfect for a getaway weekend.  You actually feel like you are much further removed from the city, but it’s a very easy drive.  I found the Cloran Mansion so charming, that I gathered my girlfriends together, and we began an annual GGW (girls getaway weekend) and have been going there every June for about the last 15 years!

The Inn Keepers Cheryl and Carmine have been amazing hosts to our 40 + stays, and are now preparing to turn over the keys to new owners, and move on to the next stage of their lives.  Will miss them for sure, but wish them all the best.

Now back to the best french toast ever!  I’m a big fan of “crunch” to my food – and nuts are one of my favorites.  This french toast is crispy and crunchy on the outside, yet almost custard-like on the inside!  I fell in love with this breakfast, when I had it at the Mansion so many years ago.  When I say breakfast at the Mansion, I do mean a 4 course breakfast!  You don’t need to eat again until dinner!  This french toast is coated in Honey Bunches of Oats with Almonds cereal!  Super crunchy, so it won me over immediately!  This absolutely tops the french toast I grew up with, or that I’ve had in any breakfast restaurant – umm – ever!

So happy to share this super easy recipe.  Makes 6 french toast.

Ingredients:

3 eggs
1 c milk
1/4 tsp cinnamon
6 slices Texas Toast, or other thick sliced bread
2-3 c Honey Bunches of Oats with Almonds cereal, slightly crushed

Preheat a non-stick skillet to low heat, spray with non stick cooking spray.  Combine eggs, milk, and cinnamon.

Prepare a plate with cereal, and crush it lightly with your hand.

Dredge 1 slice of bread at a time into the egg mixture.  (Be careful not to leave it in the mixture too long, as it will get soggy quickly).   I turn the slice over quickly, 4 times, then place it into the cereal.  Turn to coat, then place into skillet.

Turn once, when lightly browned.  Remove to serving plate.  Top with butter, fruit, maple syrup, whipped cream, or whatever topping you love!  I served with link sausages.