When I was first approached to try out some recipes from the book, Ramen To The Rescue, I was…hesitant. Don’t get me wrong, I love ramen as much as the next frazzled mother — it’s cheap, it’s quick, and it’s tasty, but I just couldn’t seem to get over how weird it would be to put ramen on my breakfast plate. I was also concerned because when you prepare ramen as it is instructed the sodium levels are so high. I was pleased to find this recipe, as well as many others in the book instruct you to toss the seasoning packet and use the noodles only. Good news for my conscience!
This Ramen-Crusted Cinnamon French Toast was absolutely delightful, it was a quick way to dress up a classic breakfast dish. I was really pleased with the end result. French toast isn’t my favorite thing, sometimes the “egginess” of it is a little much for my tastes, the sweet and crunchy ramen crust in this version, however, totally resolved my egginess issue! So the next time you are making french toast, pull out a package of ramen, you won’t be sorry! And for that matter, check out Ramen to the Rescue, there are over 120 easy recipes with some really creative ways to use your ramen (I’m talking, Ramen-Breaded Onion Rings, Chicken Pot Pie, and Lemon-Ginger Cheesecake with Ramen Crust!)
Spice up your french toast recipe by adding a toasted cinnamon sugar ramen crust!
1 tablespoon unsalted butter, plus more for cooking
1 tablespoon sugar
1 1/2 teaspoons ground cinnamon, divided
1 package ramen noodles, any flavor
4 large eggs
1/4 cup half-and-half or milk, any variety
1 teaspoon vanilla extract
6 slices day-old crusty bread
In a small nonstick skillet, melt 1 tablespoon butter. Sprinkle the sugar and 1 teaspoon cinnamon into the pan and stir to melt the sugar. Crumble the ramen noodles into the pan and cook, stirring constantly, for about 5 minutes (discard the ramen seasoning). Transfer the ramen into a food processor and pulse until finely ground. Spread the ramen mixture in a shallow dish, such as a pie pan.
In a medium bowl, whisk together the eggs, half-and-half or milk, vanilla, remaining 1/2 teaspoon cinnamon, and salt.
Heat a griddle or large skillet over medium-high heat. Coat the cooking surface lightly with butter. Dip one slice of bread into the egg mixture, hold it over the bowl to let the excess drip off, then roll the bread in the ramen mixture to coat it completely, pressing the ramen noodles into the bread to make them stick. Repeat with the remaining bread slices. Working in batches if necessary, put the crusted French toast on the hot griddle or skillet and cook until browned, about 4 minutes on each side. Serve immediately.
Bread that is slightly stale makes the best French, toast, because it is dried out enough to absorb the egg custard. If your bread is still moist, you could put it in a warm (200dg) oven until the center of the bread starts to dry out a little, 5-10 minutes.
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