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It’s our very first cooking episode! That’s right we’re diving in and cooking on the set of Mommy In Chief  to celebrate Moms on Mother’s Day. Instead of taking Mom out to a fancy restaurant this Mother’s Day, we’re demonstrating how to prepare a tasty brunch for her right at home. Chef Mark McLean of Remarkable Cuisine  is showing us all how to make Cereal Crusted French Toast. 

 Brunch On Us: The Perfect Mother’s Day Gift


Mark McLean is a personal chef and owner of Remarkable Cuisine, LLC.  Remarkable Cuisine is the culmination of Chef Marks 4 years of private chef services and experience in catering over 200  events. Through Remarkable Cuisine, Chef Mark displays his skill set and passion in the kitchen.  ”I am not here to present a standard or ordinary fare that is “good” or a “decent option”. I attack an ingredient, menu, and dish like the rest of things in my life — with a strong knowledge base and hard work that will make that dish shine,” as quoted by Chef Mark on his company’s website.  Chef Mark is committed to creating a unique and tasty experience in all his dishes, so you’re definitely in for a treat with his Cereal Crusted French Toast.



1 Loaf French bread
3 cups cereal, crushed fine
3 dashes cinnamon
3 cups raspberries (or another berry) fresh or frozen
1 cup sugar
2 tbsp. butter
2 eggs
1 cup cream (light if available)
2 cups milk
2 cups water
1 teaspoon lemon juice
4 tbsp. vegetable oil


Berry Compote

In a medium saucepan, add half the water and bring to a boil. Stir in the raspberries and sugar and reduce heat. Simmer until berries break and release their juices, about 7 minutes or so. Taste. Stir in lemon juice and remove from heat, taste again and cover to keep warm.

French Toast
In a mixing bowl, beat the eggs, and add the cream and milk. Mix well, and then sprinkle in the cinnamon.  Add egg/cream mixture to a shallow dish. In another shallow dish, add the ground cereal. Slice load bread on a bias in half inch to inch pieces.

Let’s cook:
Place a sauté pan over medium heat. Add half tbsp. butter and a tbsp. of oil.

Place a slice of bread in the egg mixture, saturating both sides, then in the ground cereal, then to the pan.
Repeat with another piece, but be careful not to crowd the pan. Cook on one side until golden brown,
about 3 minutes, then flip and repeat with the other side. Remove from pan to paper towel lined plate and
place in oven on warm until remaining pieces are finished.

Serve French toast with berry compote drizzled on top and whip cream. Take a picture and enjoy.



Karyn Parsons is best known as the character “Hilary Banks” on the long-running television show, “The Fresh Prince of Bel Air.” Today she is a wife and mother of two. Parsons is also the Founder and President of the Sweet Blackberry foundation after being inspired by the true tale of a determined slave and the remarkable lengths he travelled to find his freedom.  While growing up, Parsons’ mother, a librarian in the Black Resource Center of a library in South Central Los Angeles, would share stories of African-American accomplishment with her daughter.  A mother and activist, Karyn created Sweet Blackberry to use the power of stories to inspire youth. Follow her on Twitter @Karyn_Parsons.


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