Crunchy Challah French Toast

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   Toast the almonds and walnuts for 5 minutes in a 350-degree toaster oven. Set aside to cool. In a plate, crunch the cereal and the nuts to a coarse texture, not too fine. Add the cinnamon. In a bowl, combine the eggs, milk and salt. Dip the challah first in the egg, shaking off excess, and then in the nut and cereal mixture, pressing to coat both sides. On a hot griddle or skillet, melt 1 tablespoon of butter. Add the slices of bread and cook until nicely browned. Turn to cook the other side. In between batches, you can add more butter to the skillet if it's looking dry. Serve with fresh fruit and syrup.

* Per serving · 4 servings · Values may vary.

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