My husband often makes me French Toast on Saturday mornings. The recipe I’m sharing today is my husband’s idea and was inspired by one of our favourite restaurants that dips their French Toast in panko bread crumbs. Instead of panko, he dialed up the sweetness factor by using crumbled Cinnamon Toast Crunch as the breading. You could modify this recipe by switching it out for any other sugary cereal. There’s nothing healthy about this recipe, but it’s a lovely treat!
Yields: 6 slices of toast
- 3 eggs
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 6 slices of bread
- 2-1/2 cups of Cinnamon Toast Crunch cereal
- 4 tablespoons of butter
- maple syrup, as desired for serving
In a bowl, whisk together the milk, eggs, and vanilla extract. Set aside the egg mixture.
Put the Cinnamon Toast Crunch cereal into a lock top sandwich baggie. Crush the cereal using a rolling-pin, then pour the crumbled cereal into a shallow dish or pie plate. Set aside the breading mixture.
Heat a pan over medium-low heat. Add the butter – it may seem like a lot, but it really helps with the crispy factor! Let the butter melt in the pan. Once melted, it’s time to prepare the breading itself.
Dip one slice of bread into the egg mixture (turn to coat both sides), then dip it into the breading mixture one side at a time. Press the bread gently so that the breading sticks to the moist bread.
Place the slice into the pan with the butter and cook on each side for 3-5 minutes or to desired level of toastiness. Since stoves vary, you may need to turn down the heat slightly if they darken too quickly.
Repeat for each slice of bread. Serve with maple syrup. Yummy!