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Recipe: Mexican Toast by Chef Christina Cipres
Palmilla Cocina y Tequila in Hermosa Beach shares their crunchy cereal-French toast mash-up.
The September issue of Los Angeles magazine is on newsstands now. Be sure to pick up a copy—in it, we celebrate all things brunch!
Down in the South Bay, where the days seem longer and the ocean breeze blows year-round, brunch at Palmilla Cocina y Tequila in Hermosa Beach is just the thing to start a lazy long weekend. In case you can’t make it down there this Labor Day weekend, consider whipping up a batch of chef Christina Cipres cereal-studded French toast. Hosting a family-friendly brunch? Both kids and adults seem to love this stuff. Keep the maple syrup jug full and serve this toast with milk (for the kids) or hot cinnamon-spiked coffee (for the grown-ups).
Mexican-style French Toast by Chef Christina Cipres at Palmilla Cocina y Tequila
Yields 4 servings
1/4 teaspoon cinnamon, ground
1/2 teaspoon vanilla extract
3 Tablespoons heavy cream
1/4 cup Honey Bunches of Oats or other similar crunchy oat-based cereal
6 slices Pullman loaf-style bread
Oil and butter for frying
Toasted coconut shavings, for serving (optional)
Powdered sugar, for serving (optional)
Toasted almonds, for serving (optional)
Maple Syrup, for serving.
- Whisk eggs, spices, vanilla, and heavy cream in a large shallow bowl.
- Place Honey Bunches of Oats on a plate, set aside.
- Heat oil and/or butter in a large heavy-bottomed frying pan or griddle.
- Dip bread into egg mixture until soaked through and place in hot pan or griddle. Fry on one side until golden brown.
- Using tongs, remove half-cooked French toast slices and dip uncooked side into reserved cereal until lightly coated. Lower heat and return toast to pan, cereal side down. Cook over low heat until golden brown and crispy, adding more oil or butter to the pan as needed.
- Serve hot, topped with toasted coconut, toasted almonds, powdered sugar, and maple syrup.