1 1/4 cups fat free half & half
3 large eggs, beaten
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 cups cinnamon and sugar crispy sweetened whole wheat and rice cereal, crushed*
12 slices (3/4-inch thick) French bread
1. Grease 15 x 10 x 1-inch jelly roll pan. Combine half & half, eggs, sugar, cinnamon and vanilla in shallow bowl; mix well.
2. Place crushed cereal in another shallow bowl. Dip bread slices in egg mixture then into cereal crumbs. Place into prepared pan. Cover; freeze until firm (1 to 2 hours or overnight).
3. Heat oven to 425°F. Bake uncovered, turning once, for 15 to 20 minutes or until golden brown. Serve with butter and syrup.
Makes 6 servings.
*Substitute any cinnamon-flavored cereal or plain flake cereal.
There were several unanticipated problems with this recipe. One, we didn’t have french toast; we ended up using this multi-grain everything bread that had been sitting in the freezer. Two, there was no way we were going to get all these egg-drenched, cereal-coated bread slices to fit in the freezer. We figured that freezing just made them firmer and a little crisper when they went into the oven, so we decided to skip the freezing, be ginger with the bread, and turn up the heat the last five minutes or so. We also took a few pieces and just fried them in butter.
It was…okay. It would probably have tasted better with plain french bread. I wonder if freezing really does make all the difference. We slightly burned the pieces that were in the oven.
Anyways, I’m not going to try this one again. The Swiss Green Beans were pretty good, so maybe I’ll stick with those the next time I have a lot of cereal crumbs. Actually, all the crumbs were used for were to make a sweet, crunchy topping (1 cup of cereal crumbs + 3 tablespoons of melted butter, mix, add on top). Does anybody have any suggestions as to what other casseroles or dishes could benefit from a sweet topping like this?
recipe, breakfast, cereal