I'm not sure when my resentment of Rachael Ray began. Perhaps it was when I saw her face on a Dunkin' Donuts commercial, on the cover of three magazines, and plastered all over Barnes & Noble all in the same day. Perhaps it was when she called her viewers "kids" for the 2938th time. Perhaps it was when I realized that she had the best job ever and that I was extremely jealous of her.
Yes, I resisted as long as I could, but yesterday I finally caved and made a Rachael Ray recipe.
To be honest, it's a shame that I avoided it for so long. Just because the woman has built an empire doesn't mean she can't occasionally make good food. I guess I'm slowly coming to terms with my envy.
I haven't eaten a lot of French toast in my life--I'm more of a pancake person--but for some reason, I was craving it pretty fiercely all week long. I did a quick search and found Rachael's recipe to be one of the more unique and appetizing, so I picked it.
I always have granola on hand, and I ended up using a bit more than the amount called for in the recipe. Also, oddly enough and most unexpectedly, I added cinnamon. The result? The toast had a gooey, spicy center surrounded by a crunchy coating. In other words, it was wonderful.
Crunchy Cinnamon French Toast
(based on a recipe by Ms. Ray)
1 1/2 cups granola of choice
1 cup milk
1 teaspoon cinnamon
bit o' nutmeg
4 slices bread
2 tablespoons butter
In a wide dish, beat the eggs, milk, and cinnamon. Add the bread and soak until saturated. Transfer the bread to the granola crumbs (previously pulverized, if need be) and heavily coat each slice.
In a large skillet, melt the butter over medium heat. Add the granola-coated bread and cook until golden, about six minutes per side. Douse with syrup and enjoy.
November 16, 2008