Dear SOS: My boyfriend and I just got back from a vacation in Portland, Ore. We had some great meals, but the dish we remember most is the French toast at Mother’s Bistro and Bar. It’s made from thick challah dipped in cornflakes. It is sweet and crunchy and just the right texture. We can’t stop thinking about it! Do you think you could coax the recipe out of them?
Dear Jill: This imaginative twist on an old favorite is simple to make and as comforting as a traditional version.