Cinnamon Toast Crunch French Toast
Believe it or not, adding crushed Cinnamon Toast Crunch cereal is the secret to great French Toast! But here's the weird thing: you don't end up with a dish that tastes overwhelmingly like the cereal, which would be way too sweet. It definitely has a great cinnamon flavor, but more importantly, Cinnamon Toast Crunch French Toast has a crunchy coating that sets it apart from boring, soggy French toast!
When I woke up this morning I was thinking about French Toast. That's not a normal Friday morning breakfast for me, I usually have something quick that doesn't make a lot of dishes. In fact, I try to have something around that I can eat with no prep, like these Banana and Peanut Butter Cup muffins. But I wasn't in a huge rush this morning, and I had some thick-cut white bread, so French toast seemed like a great idea!
And then I got downstairs, and saw that my son had left the Cinnamon Toast Crunch on the counter, and I had a thought: would my French toast be better with a coating of cereal? Well, I won't keep you in suspense, it absolutely was! Now I'm wondering what other cereals would be good on French Toast. I'm thinking that Cap'n Crunch would be a great candidate!
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Ingredients
- Cinnamon Crunch Toast Cereal
- 4-8 slices thick-cut white bread
- Eggs
- Milk
- Vanilla extract
- Cinnamon
- Freshly-grated nutmeg
- Butter
For the bread, challah or brioche work extremely well, but any thick white bread (about one inch thick) will do.
Substitutions
You can absolutely substitute in wheat bread for the white, but it will definitely taste different. Totally a preference thing!
If you don't have fresh nutmeg, you can use a little pinch of ground nutmeg instead. But fresh nutmeg is amazing, and this little nutmeg grinder even stores your extra nutmeg!
Equipment
Pan: The only equipment you really need for this is a non-stick pan to cook the French Toast in.
Mini Chopper: I used the little food chopper that came with my immersion blender to grind up the Cinnamon Toast Crunch, but that can also be done by putting the cereal in a bag and squishing it with your hands, or crushing it with a rolling pin. There's no way I would pull out my food processor for this.
If you have a little milk frother, you can use that to mix up the batter. Cinnamon is hydrophobic, meaning it repels liquids, so it can be hard to get it to un-clump in a thin mixture like milk and eggs. But if you mix it with a frother, it will break up no problem. If you don't have a frother, you'll just have to whisk it up right before dipping your bread.
How to Store
To be honest, French Toast doesn't store all that well, so I try to make only as much as will get eaten. But If you do have leftovers, they heat up pretty well in an air fryer for a few minutes on 300 degrees, or in a toaster oven on the lowest toast setting.
Top Tips
- Make sure you measure the cereal before you crush it. Three cups of crushed cereal would be a MASSIVE amount! Or, if you have a food scale, just weigh it-so much easier!!
- There's a wide range of servings in this recipe. That's because it depends on how thick and dense your bread is. Some breads absorb more of the batter than others, so you'll have to try it with your bread of choice and see what your result is.
- Make sure the pan isn't too hot! The outside of the French toast will burn by the time the inside is cooked.
Related Recipes
Looking for other breakfast recipes? Here are some of my favorites!
Recipe Card
Cinnamon Toast Crunch French Toast
You would never guess that there was crushed Cinnamon Toast Crunch on this French Toast. It just has a great flavor and a little crunch!
Ingredients
- 6 large eggs
- 1 cup milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Large pinch fresh grated nutmeg
- 120 grams (3 cups) Cinnamon Toast Crunch cereal, crushed
- 4-8 slices thick-cut white bread, challah, or brioche
- Butter for pan
Instructions
Put the eggs, milk, cinnamon, vanilla extract, and nutmeg in a medium mixing bowl and beat it with a fork until uniform (if you have a milk frother, use that at the end—it will break up the cinnamon); pour into a wide, shallow dish that can fit at least a couple slices of bread
Put the cereal crumbs onto a large shallow plate
Preheat a large pan (preferably not non-stick) to about 350 (about medium-low to medium, depending on your stove)
When the pan is preheated add about a teaspoon of butter per slice that will be cooked at the same time (if it browns, the pan is too hot!!!)
Soak as many pieces of bread as you can fit in the batter in a single layer, turning after 30-60 seconds to coat the other side (the thicker and denser the bread, the more time it will need to soak); make sure to remove it before it's so saturated that it falls apart!!
Put the soaked slices onto the plate of cereal crumbs, and press crumbs into both sides, as many as will stay on
Put the slices into the pan and cook until golden brown on both sides
Serve immediate, with syrup
Notes
Make sure you measure the cereal before you crush it!! Or, just weigh it, which is easier all around.
I've found that the easiest way to crush the cereal is in a mini food processor. If you don't have that, put it in a zipper baggie and crush it with a rolling pin.
The kind of bread you use is up to you, but make sure it's thick and/or dense enough to hold up to the batter. I like it to be sliced about an inch thick. Any thicker than that and the inside is completely raw.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 2416Total Fat 45gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 28gCholesterol 328mgSodium 4240mgCarbohydrates 421gFiber 23gSugar 51gProtein 81g
Nutritional information is an estimate only. Especially in this case. I think it's calculating the cereal amount wrong, so I wouldn't pay any attention to this estimate.
