A Fun Sleep-Over Breakfast – Cookie Crusted French Toast

Last weekend, we hosted a sleep-over. All I could hear was giggling, little feet tip-toeing when they should have been tucked in a blanket, and lots of giggling. It was late, but why would I challenge their pixie moment? In keeping with their spirit, I decided to make a fun little breakfast for them. Cookie-Crusted French Toast. Since I also had a moral obligation to their mothers for being somewhat nutritious, I felt this was a good middle ground.

This dish works with any cookies you have at home. All you needs is a few crushed cookies, bread, butter, milk, eggs and vanilla essence. Whilst the cookies add a playful edge, not to mention texture, there is another ingredient that takes this toast over the edge; beurre noisette. Beurre Noisette is French for ‘hazelnut butter’, in other words, butter that gently browns on a pan until it is toasty and nutty. This butter is whisked with the egg-vanilla wash and permeates throughout the toast. Did I mention fun? Yes, fun for the kids and fun for the grown-ups too. Once these toasts are cooked in the skillet, slice up some bananas and drizzle some sweetened heavy cream (or Cointreau for you) over the top for just a splash of moisture – the kids will think its melted ice-cream.

Recipe for Cookie-Crusted French Toast

4 slices white bread

1 tsp. vanilla essence

1 pinch salt

2 tbsp. heavy cream

2 eggs

1 cup crushed cookies

1 tbsp. butter


1) Combine the eggs, salt, vanilla, heavy cream in a plate

2) Lay out another plate with the cookie-crumbs

3) Heat a skillet and melt the butter on a gentle heat. As the butter turns golden with light brown flecks, remove from the heat, cool for a couple of minutes and combine with egg mixture. Increase the heat of the skillet to medium heat

4) Soak the bread in the egg mixture, then coat with cookie-crumbs (you may need to press them in), and transfer to hot skillet. Cook covered for on medium heat so the egg can cook through, turn the side and continue to cook. Increase the heat and cook covered for the last minute to crisp up

5) Serve immediately with sliced bananas and cream or ice-cream

Saira Malhotra, is of British–Indian descent and is a chef, food writer and cooking instructor based in New York City. Raised in Hounslow, U.K, or rather ‘Little India’, where the air is aromatic with roasted spices, little did Saira know these moments would follow her from being a student in France and Italy to residing in NYC with her husband and kids and parlay themselves unexpectedly in to a culinary career. She is a graduate of the International Culinary Center in New York City. Come visit her at her food blog: where she shares approachable and international recipes

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