Note: Have you noticed we like warm breakfast foods? I especially like things that are easy to make the night before and pop in the oven in the mornings. Little Guy leaves for school at 7 in the morning and doesn't have lunch until 12:20. I want to know that he has a good breakfast before he leaves.
Crunchy Snickerdoodle French Toast
Crunchy Snickerdoodle French Toast
Ingredients:
1 1/4 cups Fat Free Half & Half
3 eggs, slightly beaten
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
5 cups cinnamon and sugar crispy sweetened whole wheat and rice cereal, crushed*
12 (3/4-inch thick) slices French bread
Butter
Syrup
Directions:
Grease 15x10x1-inch jelly-roll pan. Combine half & half, eggs, sugar, cinnamon and vanilla in shallow bowl; mix well.
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).
Heat oven to 425°F. Bake uncovered, turning once, for 15 to 20 minutes or until golden brown. Serve with butter and syrup.
*We like Cinnamon Toast Crunch.
Recipe Tip
The amount of egg mixture absorbed when making French toast depends upon the bread being used. Soft bread with an open, porous texture will absorb more liquid and absorb it more quickly than drier bread with a fine texture. Once you’ve dipped the first one or two slices, you can determine how long to keep the bread in the egg mixture, so you don't run out of the egg mixture.
3 eggs, slightly beaten
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
5 cups cinnamon and sugar crispy sweetened whole wheat and rice cereal, crushed*
12 (3/4-inch thick) slices French bread
Butter
Syrup
Directions:
Grease 15x10x1-inch jelly-roll pan. Combine half & half, eggs, sugar, cinnamon and vanilla in shallow bowl; mix well.
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).
Heat oven to 425°F. Bake uncovered, turning once, for 15 to 20 minutes or until golden brown. Serve with butter and syrup.
*We like Cinnamon Toast Crunch.
Recipe Tip
The amount of egg mixture absorbed when making French toast depends upon the bread being used. Soft bread with an open, porous texture will absorb more liquid and absorb it more quickly than drier bread with a fine texture. Once you’ve dipped the first one or two slices, you can determine how long to keep the bread in the egg mixture, so you don't run out of the egg mixture.
Source: I found this recipe at the Land O Lakes Butter website.
2 comments:
I haven't had French toast - of any type - in eons.
Wow, this is definitely a unique way for French Toast. So, does your little guy at least get a snack at school mid morning? You're a good mommy for filling up his belly before 7am! I pack my son's breakfast still and he eats it when I drop him off at 7.
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