Friday, May 3, 2013

Cereal Crusted French Toast

I'm not a french toast fan.  I know, I'm sorry!  It's just too much bread for me!  But I bake for the people I love, and Cory L.O.V.E.S. french toast, and requests it regularly...I give in every once in a while.  Cory actually had the idea of sugary cereal crushed onto his french toast a few years back, and we had success with his creation, but this recipe I saw recently had such a great execution -  I wanted to try! 

They prepared all the bread ahead (soaking and dipping) and baked the french toast all at once on a baking sheet, so that they were all ready at the same time - perfect for a brunch crowd!

The only downside of this recipe was the amount of dishes: two baking sheets, two wire racks, a bowl for eggy dip, two bowls for the cereal (I did one for Cinnamon Corn Pops & one for Cap'n Crunch), and the bread.  Plus I made pancakes at the same time, as the kids weren't into french toast, so every inch of counter space was in use, and that was a little overwhelming! 

But, if I just say "Freaaanch Toast", Just like Leslie Mann in 40 Year Old Virgin, it makes everything awesome!

<iframe width="560" height="315" src="" frameborder="0" allowfullscreen></iframe>

Cereal Crusted French Toast
Recipe adapted from: The Bitten Word

6 cups of your favourite sugary cereal, crushed coarse (I used Cinnamon Corn Pops, and Cap'n Crunch)
1 1/4 cups milk, or half and half
2 eggs
3 tablespoons sugar
1 Tablespoon vanilla
1 teaspoons ground cinnamon
1/4 teaspoon salt
8 slices of bread - day old bread works best!
1/4 cup canola oil

Preheat oven to 450 F with the (first) large baking sheet IN the oven. Set wire cooling rack inside (second) rimmed baking sheet for placing dipped bread on - this will act to catch the drips!
To crush the cereal, pour it into a large zip lock bag, and using a rolling pin, roll over it several times.
Place crushed cereal in a baking dish or rimmed plate. Whisk milk, eggs, sugar, vanilla, cinnamon, and salt together in large bowl until combined.
Take the slice of bread and first soak in the milk mixture until just saturated, and then move to the cereal dish, pressing the bread lightly to adhere; transfer to wire rack drip catcher. Repeat with remaining bread.
Add oil to preheated sheet, tilting to coat evenly. Return sheet to oven and heat until oil is just smoking.  Carefully take the hot sheet out of the oven and arrange bread on sheet. Bake until golden brown and crunchy, about 20 minutes, flip halfway through baking.  Serve 'em up!  They are already incredibly sweet from the cereal, but maple syrup is a must!  And if you have leftovers, they make THE most deelish peanut butter and honey sandwiches!


No comments:

Post a Comment