Wednesday, March 31, 2010

Cinnamon Toast Crunch French Toast with Vanilla Cream Cinnamon Crunch Filling

I know I know! This is my last Cinnamon Toast Crunch posting...for now anyway :) I had to use some scraps I had leftover from the cookies and cupcakes and love making my man some breakfast in the morning. We both LOVE french toast and I haven't made it in a while, so I threw this together. I found it to be heavenly and my boyfriend seemed to enjoy it. He did say that it was more like a dessert than breakfast though. I say dessert for breakfast makes a good morning!

Cinnamon Toast Crunch French Toast with Vanilla Cream Cinnamon Crunch Filling

A heavenly breakfast for two. French Toast with a Cinnamon Toast Crunch cereal crust, filled with a vanilla cream that has ground up cereal in it and topped with syrup, cereal crumbs and powdered sugar.


2 large eggs
1-2 tablespoons of milk
1 teaspoon vanilla extract
1-2 teaspoons cinnamon
4 slices of bread
1 tablespoon of butter
1 cup crushed Cinnamon toast cereal
powdered sugar for dusting
Vanilla cream filling (I used the same filling that I made for the Cinnamon Toast Crunch cupcakes) (recipe follows)


Heat a nonstick skillet on medium-high heat. Whisk together eggs, desired amount of milk, vanilla and desired amount of cinnamon in a small bowl. Spread the crushed cereal on a plate. Lightly dip boh sides of a slice of bread in the egg mixture. Then dab each side of the bread on the crushed cereal (just enough to lightly coat). Drop a bit of butter in the hot pan and spread evenly to coat the pan. Toast each side of the bread until golden brown (be carefull not to burn the cereal). In between the slices of bread, spread desired amount of filling. Top the bread with a dallop of filling, crushed cereal, syrup and dust with powdered sugar.

Vanilla Cream Filling (from Baking Bites)

Ingredients: (this makes plenty, you may even want to make just half of this as I used what was left from my cupcakes)

1 1/2 tbsp all purpose flour
1/4 cup milk (low fat is fine)
1/4 cup butter (or trans fat-free shortening)
1/4 cup granulated sugar
1/4 scraped vanilla bean or 1/2 tsp vanilla extract
1/4 cup Cinnamon Toast Crunch crumbs


Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil.

When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.

When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, add cereal crumbs (1/2 cup) and beat until light and fluffy.



Rick said...

Um. . . I would make this my last meal.

MP said...

Thanks for adding me on Foodbuzz. I've just been enjoying your blog, and am looking forward to reading more!

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