The Morongo Cafe off 29 Palms Highway. The parking lot was full so we thought that was a good sign. We walked in and sat at the only available table for two. The special on the board was Eggs Benedict. I debated between the breakfast burrito, Eggs Benedict, or the Banana Crunch French Toast. When asking our server her suggestion for first timers, she highly recommended the French toast. I got the half order since I normally don’t do sweets for breakfast. It was so so so GOOD! My husband got two eggs over medium, hash browns, bacon, and wheat toast with coffee. His typical breakfast when we travel. We both cleared our plates and the total was $16. We would recommend this restaurant to anyone traveling out to Palm Springs, Twentynine Palms, Joshua Tree, or Pioneertown. Cute decor inside, very nice servers, and super clean. We noticed later that this is John’s World Famous Morongo Valley Cafe & Museum. We will ask what the museum is all about next visit. They also have plenty of options for food (Chicken fried steak, grilled spam, hamburgers, French toast, corned beef hash, omelets, sandwiches, salads, and more). Breakfast is served all day from 6 a.m.-2:00 p.m. They also offer take out. ENJOY!
Ingredients: For about 10 slices of French toast
1 brioche loaf, sliced into one inch slices or thick bread like Oroweat Premium Italian Bread or Texas Toast
2 cups whole milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 cups or Corn Flakes or your favorite cereal (Captain Crunch, Banana Crunch, or Cocoa Pebbles)
Maple Syrup or Butter Pecan Syrup (to serve)
Powdered Sugar and butter, optional
Beat together the eggs, milk, and spices.
Crush the cornflakes with a rolling pin or put the cereal in a large bag and pound with a meat mallet.
Dunk the bread in the egg/milk mixture (but don’t dunk too long it will be soggy when you eat it) and place it on top of the cornflakes. Pat the bread down, flip, and pat again.
Place the coated bread into a well-greased pan (I used PAM cooking spray) heated over medium heat and cook until browned on both sides.
Plate your french toast with butter, powdered sugar, and syrup. Time to devour.
Inspired by Claire Thomas: