CINNAMON CRUNCH FRENCH TOAST STICKS

French toast sticks coated in a crunchy cinnamon cereal crumbs. The puffed rice cereal coating makes these french toast sticks so delicious! They're perfect for picky eaters and ideal to serve

for breakfast or brunch!

INGREDIENTS:

8 slices Texas toast, cut into four sticks (or thick cut challah or french bread)

1½ cups puffed rice cereal (or your favorite cereal)

½ cup granulated sugar

4 teaspoons cinnamon

3 large eggs

½ cup heavy cream (see note)

½ cup milk (see note)

1 tablespoon vanilla extract

butter/oil, for cooking

INSTRUCTIONS:

In a food processor, pulse the puffed rice cereal until small pieces form. In a shallow dish, combine the cereal, granulated sugar, and cinnamon. Set aside.

In a medium bowl, whisk together the eggs, heavy cream, milk, and vanilla. Dip each stick of bread into the egg mixture then using a clean hand, dip into the cereal mixture until coated on all sides. Shake of excess and place the coated sticks on a baking dish. Repeat the dipping process with the remaining sticks.

Heat a large skillet or sauté pan over low-medium heat. Add a small pad of butter and bit of oil. Once the butter has melted, add 5 sticks in a single layer into the pan. Make sure you don't over crowd the pan. Cook until golden brown on one side and flip and continue cooking until the sticks are golden on crispy on all sides.

Serve immediately with maple syrup, fresh fruit, and sprinkled with powdered sugar.

MARZIA'S NOTES

Using day old bread works best as it will soak up more custard. I do not recommend using thin cut bread for this recipe.

Feel free to use different cereal than the one recommended. Froot Loops, Cinnamon Toast Crunch, and Captain Crunch with Peanut Butter are just some of my recommendations. Leave out the sugar and/or cinnamon as desired.

Replace the heavy cream with additional milk for lighter french toast. Replace the milk with additional heavy cream for richer flavor.

To freeze: place the fried french toast on a baking sheet and freeze for several hours, when frozen, transfer to a freezer safe zip top bag. Can be frozen for up to 2 months. To reheat, place in the microwave for 1-2 minutes or in a 300ºF toaster oven for 3-5 minutes.

Recipe adapted from : littlespicejar