French Toast Crunch Cereal-Crusted French Toast with Whipped Cream
This indulgent French toast transforms breakfast cereal into a crispy coating that adds sweetness and crunch to thick challah slices. The bread is soaked in a rich custard made with milk, cream, and warm spices, then coated in crushed French Toast Crunch cereal before pan-frying. Served with vanilla whipped cream infused with cereal flavor, this creative twist on classic French toast is perfect for weekend brunch or special breakfast occasions. The overnight staling of the bread ensures it absorbs the custard without falling apart, while the cereal coating provides an unexpected textural contrast.
Ingredients
- 1 loaf challah bread, thickly slicedbrioche or thick white bread1:1
similar rich texture
- 3 cups whole milk
- 1 cup heavy whipping cream, divided
- 6 tablespoons brown sugar, packed
- 2 teaspoons vanilla, divided
- 3 teaspoons ground cinnamon
- 2 eggs
- 4 ¼ cups French Toast Crunch cereal, dividedCinnamon Toast Crunch1:1
similar sweet crunch
- 2 tablespoons butter
- 1 tablespoon powdered sugar
Instructions
- 1
Thickly slice bread and let stand unwrapped for 8 hours
- 2
Heat milk, half cup cream, brown sugar, 1 teaspoon vanilla and cinnamon until tiny bubbles form around edge
- 3
Remove from heat and let stand 10 minutes
- 4
Beat eggs into warm milk mixture
- 5
Process 4 cups cereal in food processor to fine crumbs or crush in plastic bag with rolling pin
- 6
Dip bread into milk mixture and coat with cereal crumbs
- 7
Melt butter in nonstick skillet over medium heat
- 8
Cook French toast 3 to 4 minutes on each side, adding butter as needed
- 9
Keep cooked French toast warm in 200°F oven
- 10
Strain cereal from remaining cream and discard cereal
- 11
Beat cream with remaining vanilla and powdered sugar until stiff peaks form
- 12
Serve French toast with whipped cream
Tips
Let bread stand unwrapped overnight to ensure it absorbs the custard without becoming soggy
Keep cooked French toast warm in a 200°F oven while preparing remaining slices
Crush cereal to fine crumbs for even coating and better adhesion to the bread
Good to Know
Store leftover French toast in refrigerator for up to 2 days. Reheat in toaster or 350°F oven.
Bread can be sliced and left to stale up to 24 hours ahead. Custard can be prepared 1 day ahead and refrigerated.
Serve immediately while warm with whipped cream and maple syrup if desired
Common Mistakes
Don't skip the bread staling time or French toast will be soggy
Don't overheat the custard or eggs will scramble
Substitutions
similar rich texture
similar sweet crunch
FAQ
Can I use regular bread instead of challah?
Yes, but choose thick-cut brioche or Texas toast for best results. Avoid thin sandwich bread which will fall apart.
Can I make the custard ahead of time?
Yes, prepare custard up to 24 hours ahead and refrigerate. Whisk before using to recombine ingredients.
How long does leftover French toast keep?
Store in refrigerator for up to 2 days. Reheat in toaster or 350°F oven until warmed through.