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French Toast Crunch™-Coated French Toast

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  • Prep 10 min
  • Total 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.
By Megan DeKok
Updated Dec 16, 2014
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  • 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


  • 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 from the Betty Crocker Kitchens

  • tip 1
    Serve with your favorite fruit.
  • tip 2
    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 Facts are not available for this recipe
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