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French Toast Crunch™-Coated French Toast

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French Toast Crunch™-Coated French Toast
  • Prep Time 10 min
  • Total Time 8 hr 30 min
  • Servings 6
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Double down on delicious French toast flavors with this indulgent breakfast made with French Toast Crunch™ cereal.

Ingredients

1
loaf challah bread
3
cups whole milk
1
cup heavy whipping cream
6
tablespoons packed brown sugar
2
teaspoons vanilla
3
teaspoons ground cinnamon
2
eggs
4 1/4
cups French Toast Crunch™ cereal
2
to 4 tablespoons butter
1
tablespoon powdered sugar

Directions

  • 1 Thickly slice bread. Let stand unwrapped 8 hours.
  • 2 In 2-quart saucepan, heat milk, 1/2 cup of the cream, the brown sugar, 1 teaspoon of the vanilla and the cinnamon just until tiny bubbles form around outer edge. Remove from heat; let stand 10 minutes. Beat eggs into warm milk mixture.
  • 3 Place 4 cups of the cereal in food processor; cover and process to fine crumbs. Or place cereal in large resealable food-storage plastic bag, and roll over it with rolling pin until crushed.
  • 4 Dip bread into milk mixture. Coat with cereal crumbs. In 10-nonstick skillet, melt 1 teaspoon of the butter over medium heat. Meanwhile, in small bowl, place remaining 1/2 cup cream and remaining 1/4 cup cereal; set aside.
  • 5 Cook French toast 3 to 4 minutes on each side, adding butter to skillet as needed. Continue with all the French toast, keeping warm on cookie sheet in 200°F oven. Strain cereal from cream; discard cereal. Beat cream with remaining 1 teaspoon vanilla and the powdered sugar until stiff peaks form. Serve with French toast.
Tips  

Serve with your favorite fruit.

Want to freeze French toast? Bake French toast on cookie sheet 30 minutes at 350°F. Cool on cooling rack; wrap, and freeze. To serve, unwrap and reheat in oven or toaster.

Nutrition Information 
No nutrition information available for this recipe
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