Back in the ‘90s I fell in love with a cereal called French Toast Crunch. It was like it’s cousin, Cinnamon Toast Crunch, but it tasted like French toast and the cereal pieces looked like little slices of bread. I could devour whole boxes in just a few days’ time and I was absolutely crushed when it went away.
But guess what? French Toast Crunch is BACK!
If you could see me right now, I’d be doing a happy dance. Back when I was first in love with this cereal, I wasn’t even that into food (other than eating it). I would never have thought cereal was more than for just eating. Now, turning one food into another is all the rage. Which is why—when I got my hands on a couple of boxes of French Toast Crunch—my family ate one box and I used the other to make French Toast Monkey Breads.
Instead of starting the recipe with the dough, you make these muffins with the already baked biscuits. It’s French toast, monkey bread style. Start by slicing 8 biscuits into quarters. You can easily make half of a recipe to use up leftovers from the previous night’s dinner!
Then whisk up 4 eggs, 1 cup of milk, and 1 teaspoon of vanilla extract.
Place the biscuits in the egg mixture so they can get all soaked, like you would when you’re making French toast. I let my biscuits sit for 10 minutes, gently tossing them halfway through.
While the biscuits are soaking, you crush up 4 cups of the French Toast Crunch cereal. I used a resealable bag and a rolling pin, but you can also use a food processor. If you’re using a rolling pin, just make sure and leave a little bit of the bag unzipped so air and get out, otherwise you’ll pop the bag!
Reserve some of that crushed cereal to mix with 2 tablespoons of melted butter. That’s your streusel. Now comes the fun (and messy) part: place the rest of the crushed cereal in a bowl and roll each biscuit piece in the crumbs, like you would roll monkey bread in cinnamon sugar. Place two biscuit pieces in each muffin cup.
Then, after they’re all filled, divide up the remaining mixture equally among the muffins. By the end of the bowl the bread will be somewhat mushy, so it’s a little messy, but it’s worth it. Once the muffins are all formed, sprinkle that streusel over the top. The bake them for about 20 minutes in a 350°F oven.
Once they’ve cooled slightly, serve with syrup (or just plain). My daughter inhaled these muffins for a few days after I made them. I froze the extras for quick morning breakfasts later in the month. And I may have snuck one or two pieces for myself. For nostalgia.