Cinnamon Toast Crunch® French Toast Fingers

Simple grab-and-go breakfasts make mornings easier and more delicious.

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  • prep time 25 min
  • total time 25 min
  • ingredients 6
  • servings 6
Recipe by Deborah Harroun
February 5, 2014
 

Ingredients

3
eggs
1
cup milk
1/2
teaspoon ground cinnamon
4
cups Cinnamon Toast Crunch™ cereal, crushed
1
tablespoon butter
6
slices white bread, cut into thirds

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In shallow dish, beat eggs, milk and cinnamon with whisk. In another shallow dish, place crushed cereal.
  • 2 Heat griddle or large skillet over medium heat; melt butter on griddle. Dip bread pieces, one at a time, in egg mixture, then coat with cereal (pressing in with hands, if needed). Cook on hot griddle about 4 minutes on each side until golden brown. Serve warm.
  • 1 In shallow dish, beat eggs, milk and cinnamon with whisk. In another shallow dish, place crushed cereal.
  • 2 Heat griddle or large skillet over medium heat; melt butter on griddle. Dip bread pieces, one at a time, in egg mixture, then coat with cereal (pressing in with hands, if needed). Cook on hot griddle about 4 minutes on each side until golden brown. Serve warm.

EXPERT TIPS

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Expert Tips

Bake up and slice a Pillsbury® French Loaf to use for the bread in this French toast.

Cooked French toast fingers can be frozen for later. Place cooled French toast fingers in a single layer on a cookie sheet and freeze at least 1 hour. When frozen, transfer to a resealable freezer plastic bag. When ready to reheat, place French toast fingers in the toaster to thaw and reheat.

Up the nutrition by using whole wheat bread.

Nutritional information

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