{"id":296518,"date":"2025-06-16T06:15:43","date_gmt":"2025-06-16T06:15:43","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/why-all-french-toast-should-be-made-with-cinnamon-toast-crunch-cereal\/"},"modified":"2025-06-16T06:15:43","modified_gmt":"2025-06-16T06:15:43","slug":"why-all-french-toast-should-be-made-with-cinnamon-toast-crunch-cereal","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=296518","title":{"rendered":"Why ALL French Toast Should Be Made with Cinnamon Toast Crunch Cereal"},"content":{"rendered":"


\n<\/p>\n

\n
\n

This post may contain affiliate links and\/or codes. You won\u2019t pay anything extra, but I might make a commission.<\/em><\/sup><\/p>\n<\/div>\n

\"Close\"Close<\/div>\n

Believe it or not, adding crushed Cinnamon Toast Crunch cereal is the secret to great French Toast!<\/p>\n

\n
\"Close\"Close<\/figure>\n<\/div>\n

When I woke up this morning I was thinking about French Toast. That\u2019s not a usual Friday morning breakfast for me. I have toast with peanut butter, or an egg and cheese sandwich\u2013something quick that doesn\u2019t make a lot of dishes. Often I even eat breakfast standing up, because if I sit down and get on my computer there\u2019s a good chance I\u2019ll stay there all day.<\/p>\n

But I wasn\u2019t in a huge rush this morning, and I had some thick-cut white bread, so French Toast seemed perfect.<\/p>\n

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 nice coating of cereal?<\/p>\n

\"Cinnamon\"Cinnamon<\/figure>\n

I\u2019d had something like this in a restaurant before, where they\u2019d coated the French Toast with crumbled Corn Flakes. But honestly it had been too crunchy, and the Corn Flakes didn\u2019t really add any flavor. But I thought that Cinnamon Toast Crunch might work better! I wanted to completely crush the cereal, because I think if the Corn Flakes had been crushed, that French Toast would have had a better texture.<\/p>\n

I wasn\u2019t sure enough<\/em> to sacrifice my entire breakfast, though, so I tried coating just one slice with crushed cereal. If it wasn\u2019t good, I\u2019d still have a normal slice.<\/p>\n

\n
\"Crunchy\"Crunchy<\/figure>\n<\/div>\n

I made my French Toast like usual (if you\u2019re looking for a good French Toast recipe, just follow mine, leaving out the cereal step, but trust me, the cereal will make it so much better!), but I put some Cinnamon Toast Crunch in the little mini food processor that came with my immersion blender<\/a> and crushed it. I would not have gotten out my real food processor for this, so if you don\u2019t have a mini one, I would suggest putting the cereal in a zipper baggie and crush it with a rolling pin.<\/p>\n

The rest of the recipe is pretty straightforward, but here\u2019s a tip: if you have a little milk frother<\/a>, use that to mix up the batter. Cinnamon is hydrophobic, so it\u2019s almost impossible to get it to un-clump in a thin liquid. But if you mix it with a frother, it will break up no problem.<\/p>\n

\n
\"French\"French<\/figure>\n<\/div>\n

Another important tip is to make sure you\u2019re measuring the cereal before<\/em> you crush it. Three cups of crushed cereal would be a MASSIVE amount. If you have a scale, just weigh it\u2014so much easier!!<\/p>\n

Finally it was done, and it was time to try it. My big fear was that it would be too sweet, too cinnamony. In fact, if I\u2019d thought to leave the cinnamon out of the batter, I would have. <\/p>\n

\n
\"Two\"Two<\/figure>\n<\/div>\n

But it was PERFECT. Not only that, but I never would have been able to guess that it had been coated in Cinnamon Toast Crunch!! It gave just the right texture\u2014not too sweet, not too much cinnamon\u2014and added a bit of flavor without being overpowering. You could just tell people that this is French Toast. Really, really<\/em> good French Toast. I wish I\u2019d made both slices that way.<\/p>\n

You might notice that there\u2019s a wide range of servings in this recipe. That\u2019s because it depends on how thick your bread is, and how dense it is. Some breads absorb more of the batter than others. You\u2019ll have to try it with your bread of choice and see what your result is.<\/p>\n

Now I\u2019m wondering what other cereals would be good on French Toast. I\u2019m thinking that Cap\u2019n Crunch would be a great candidate!!<\/p>\n

\n
\n
\n
\n
\n

Instructions<\/h3>\n

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\u2014it will break up the cinnamon); pour into a wide, shallow dish that can fit at least a couple slices of bread<\/p>\n

Put the cereal crumbs onto a large shallow plate<\/p>\n

Preheat a large pan (preferably not<\/em> non-stick) to about 350 (about medium-low to medium, depending on your stove)<\/p>\n

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!!!)<\/p>\n

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!!<\/p>\n

Put the soaked slices onto the plate of cereal crumbs, and press crumbs into both sides, as many as will stay on<\/p>\n

Put the slices into the pan and cook until golden brown on both sides<\/p>\n

Serve immediate, with syrup<\/p>\n<\/p><\/div>\n

\n

Notes<\/h3>\n
\n

Make sure you measure the cereal before<\/em> you crush it!! Or, just weigh it, which is easier all around.<\/p>\n

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.<\/p>\n

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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

\n

Recommended Products<\/h3>\n

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases (but you won’t pay anything extra!)<\/p>\n<\/p><\/div>\n

\n

Nutrition Information<\/span><\/h4>\n

\t\t\t\t\t<\/p>\n

Yield<\/h4>\n

4<\/span><\/p>\n

\t\t\t\t\t<\/p>\n

Serving Size<\/h4>\n

1<\/span><\/p>\n

Amount Per Serving<\/em><\/span><\/p>\n

\t\tCalories<\/span> 2416<\/span>Total Fat<\/span> 45g<\/span>Saturated Fat<\/span> 13g<\/span>Trans Fat<\/span> 0g<\/span>Unsaturated Fat<\/span> 28g<\/span>Cholesterol<\/span> 328mg<\/span>Sodium<\/span> 4240mg<\/span>Carbohydrates<\/span> 421g<\/span>Fiber<\/span> 23g<\/span>Sugar<\/span> 51g<\/span>Protein<\/span> 81g<\/span>\t<\/p>\n

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.<\/em><\/p>\n<\/div>\n

\n\t\t
\n<\/a>\t\t<\/p>\n
\n

Did you make this recipe? I’d love to see it!<\/h3>\n

Please leave a comment, a great star rating, or share what you made on Instagram, tagging @amyoztan. It really helps me out!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/section><\/div>\n<\/p><\/div>\n<\/p><\/div>\n