Skip to Content

Cinnamon Toast Crunch® French Toast Fingers

  • Save Recipe
  • Prep 25 min
  • Total 25 min
  • Ingredients 6
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Simple grab-and-go breakfasts make mornings easier and more delicious.
By Deborah Harroun
Updated Feb 5, 2014
  • Save
  • Shop
  • Share
  • Keep Screen On


  • 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


  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Bake up and slice a Pillsbury™ French Loaf to use for the bread in this French toast.
  • tip 2
    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.
  • tip 3
    Up the nutrition by using whole wheat bread.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved