Sunday, February 1, 2015

French Toast Crunch French Toast

Nostalgia in a box.  This was my favorite cereal in the 90s and it's back!  I heard it was coming back to stores but I didn't believe it until I saw it.  We looked for it every time we were in the grocery store but never found it.  Then one day strolling through Target, there it was.  A miracle on the cereal isle.  Two boxes in my cart!  I don't even eat cereal anymore, but I had to get some!  Tastes like memories.  I knew right away I wanted to make French toast and crust it with this cereal.  Hello.. the name is French Toast Crunch after all.  Here's how to make it:



What you'll need:

1 loaf french bread or brioche
3 cups French Toast Crunch Cereal
4 eggs
1/3 cup whole milk
1 tsp cinnamon
a few grates of fresh nutmeg
1 tsp vanilla
pinch of salt
Butter, for frying

For the whipped cream and berries:

1 cup cold heavy cream
2 tbsp vanilla bean sugar (if you don't have vanilla sugar use 2 tbsp regular sugar with a 1/2 tsp vanilla extract)

1 cup raspberries

1 cup strawberries, sliced
1/4 cup grade A maple syrup

Preheat the oven to 200 degrees.

Start out with the whipped cream.  In the bowl of a stand mixer fitted with the whisk attachment, pour in 1 cup of very cold cream and turn the speed to medium.  When the cream starts to thicken add the sugar then continue to whip until you get stiff peaks.  Set aside in the refrigerator.

In a bowl, combine the raspberries, strawberries and maple syrup.  Stir together and let sit on the counter while you prepare the french toast.

In a food processor or a large Ziploc bag, crush the cereal until it is crushed fine but still has a few chunks.  Pour onto a plate.

In a large bowl, combine the eggs, milk, cinnamon, nutmeg, vanilla and a pinch of salt.  Whisk together well and pour into a shallow dish.

Preheat a griddle or nonstick saute pan over medium heat.

Slice the brioche or french bread into 1 inch thick slices.

Dunk each piece of bread in the egg mixture for about 30 seconds on each side.  Dredge in the cereal, pressing to make sure it sticks.  Add 1 tbsp of butter to the pan and when it sizzles, start frying the toast.  Cook in batches until the toast is nice and brown on each side. About 3 minutes per side. Keep the finished pieces of toast warm in the oven on a sheet tray while the rest of the toast is cooking.

When everything is ready, spoon over the berries and top with whipped cream and a drizzle of extra syrup.

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