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Frosted Crunch French Toast

  • Prep 15 min
  • Total 30 min
  • Servings 8

French toast coated in Frosted Toast Crunch. Awesome flavor and texture! ...MORE+ LESS-

Macheesmo Macheesmo
November 24, 2014


1 1/2
cups milk
large eggs
teaspoon vanilla extract
teaspoon cinnamon
pinch salt
cups frosted toast crunch, smashed
slices thick-cut bread
tablespoons butter


Powdered sugar
Maple Syrup


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  • 1
    Put cereal in a bag and smash it with a rolling pin. It doesn't need to be dust, but it should be pretty fine. Some small pieces are good though.
  • 2
    In a wide dish whisk together eggs, milk, vanilla, cinnamon, and a pinch of salt.
  • 3
    Heat butter on a large griddle or in a pan over medium heat.
  • 4
    Working with 2-4 pieces of bread at a time (depending on the size of your pan), dip each piece of bread in the egg mixture. Then transfer to the cereal coating and coat both sides.
  • 5
    Add toast to hot pan to cook for about 3-4 minutes per side.
  • 6
    Watch the toast carefully as it cooks. If it gets too hot the cereal will burn. Flip the toast occasionally and make sure it doesn't burn.
  • 7
    When toast are caramelized and brown and cooked through, remove them to a platter and finish other toast in the same way.
  • 8
    Serve French toast with butter, maple syrup, and powdered sugar!

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • One of my favorite breakfasts in the world is French toast.

    One of my least favorite breakfasts in the world is soggy, thin French toast.

    Even if I use thick, crusty bread, I sometimes want more texture to my French toast and luckily there’s an easy way to add in some crunch.

    My Frosted Crunch French toast is basically a standard French toast that’s been dredged and covered in smashed Frosted Toast Crunch cereal. It has plenty of crunch!

    Of course, the first step to making this delicious breakfast is to take some aggression out on a bag of breakfast cereal.

    I used a rolling pin to smash mine to bits but you can use anything big and heavy.

    You don’t need it to be perfectly crunched or really finely ground. Some chunks are good!

    Then in a wide, shallow dish, whisk together the custard base, which is just eggs, milk, cinnamon, vanilla, and a tiny pinch of salt.

    Normally, I would put a bit more vanilla and cinnamon in my custard for French toast, but there are a lot of those flavors in the cereal topping as well.

    The bread that you choose for French toast is always important. Try not to use a flimsy, thin piece of bread. It will just fall apart.

    I like to use a thick piece of Texas toast or even a slightly stale loaf of bread from a bakery works well. The thicker and firmer the better so it can really absorb the custard mixture.

    Then just dip the bread in the custard mix and then move it to the crunched cereal.

    Press down on the bread slightly so the bread gets an even coating of cereal.

    It doesn’t have to be perfect.

    Now it’s time to cook! The key to these is to cook them on medium heat and keep a close eye on them. The cereal will actually burn relatively quickly so keep a good eye on them and flip them regularly.

    I melted some butter on my griddle so I could cook three or four pieces at a time.

    They will need to cook for 6-8 minutes total depending on the thickness of your bread. Again, just keep a close eye on them. I almost burned a few of my pieces (and actually did burn one piece).

    You can serve these up right away or lay them out on a platter for people to help themselves!

    My favorite way to serve them is with a dollop of butter and some real maple syrup. The French toast is pretty sweet so I also like to serve it with a bowl of fruit to cut some of the sweetness.

    This is a really fun way to use up extra cereal in the bag; you could also use Cinnamon Toast Crunch just as easily.

    Nick had to hide the box of Frosted Toast Crunch so his loving wife wouldn’t eat them all before he had a chance to make this recipe! Be sure to check out his blog, Macheesmo, his book, Cornerstone Cooking, and check out his Tablespoon profile.

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