Making Oatmeal-Crusted French Toast [Bites]

This (and the next post) was actually made over the weekend but I only just had the time to post it up now. I’m actually waiting for the weather to be cold enough (in other parts of the world, that is - with the exception of rainy evenings, it’s pretty much scorching sunshine all year around over here) to start posting up body-warming recipes. I was inspired to make this when I saw the Savory French Toast by Jeannie. I’ve always had an aversion to French toast because each bite seems to be too custard-y or too soggy - turns out rolling them in oatmeal before frying solves that problem (even if only by a fraction). I made these bite-sized because by the time I realized I forgot to bring a knife into my room, I was too lazy to go back and get it so I started tearing it apart with my fingers. I used a day-old Artisan bread for this, but any stale bread should work.

Oatmeal-Crusted French Toast:

[ 2 eggs + 1/2 cup milk + 1/2 teaspoon cinnamon powder + 1/2 teaspoon salt + 1 tablespoon sugar + 1 teaspoon vanilla extract + 4-5 slices of day-old bread + 1/3 cup oatmeal + 1 tablespoon butter ]

Cut the bread into slices (or tear them to pieces, in this case)