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French Toast Crunch™-Coated French Toast

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By Megan DeKok
Updated Dec 16, 2014
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Double down on delicious French toast flavors with this indulgent breakfast made with French Toast Crunch™ cereal.

French Toast Crunch™-Coated French Toast

  • Prep Time 10 min
  • Total 8 hr 30 min
  • Servings 6
  • Ingredients 10
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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

Instructions

  • Step 
    1
    Thickly slice bread. Let stand unwrapped 8 hours.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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