Cinnamon Crunch French Toast

Honestly, when it comes to breakfast foods, I prefer a nasty-crazy breakfast taco, hash or even congee, but that doesn’t inhibit my urge to cook crazy food for everyone else and stuffed pancakes and French toast really bring it when it comes to fulfilling my creative desires. You could use an array of different cereal to vamp up your French toast. This is basically the same method as my chocolate puff cereal French toast, but different ingredients. Here’s my super easy recipe for this fave.

6-2 inch slices Italian Bread

2 eggs

1 1/2 c milk

1 1/2 tsp vanilla extract

2 tsp cinnamon

3 c cinnamon crunch cereal, lightly smashed up a bit

1/2 c vegetable oil

powdered sugar

fresh berries for garnish

Preheat oven to 350

Start making your toast by filling one bowl with the milk and one with 1/2 of the crushed up cereal (it’s best to add the cereal as you go by adding 1/2 c per slice). Whisk together the milk, egg, vanilla and cinnamon. Heat oil in a large nonstick pan over medium to medium high heat (this will depend on how hot your cook top gets). Dip one slice of bread into the egg mixture, turning to coat both sides. Only submerge each side for about 3-5 seconds, giving it a little press to ensure the center absorbs the mixture, but doesn’t become soggy. Transfer to the bowl with cereal. Coat both sides. Carefully set in the oil and cook for about 1 minute on each side. Using a slotted spatula, transfer to a line sheet pan. Repeat process, adding 1/2 c of the cereal per slice. Once all of the slices have cooked in the oil, transfer the sheet pan to the oven and bake for 15-20 minutes or until the French toast has cooked through and puffed up in the centers. Plate up by sifting with some powdered sugar and garnishing with fresh berries. Serve with syrup.