Cinnamon Toast Crunch® French Toast Fingers

cinnamon toast crunch® french toast fingers Side Dish French
Cinnamon Toast Crunch® French Toast Fingers
  • Prep 25 min
  • Total 25 min
  • Ingredients 6
  • Servings 6

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

Updated February 5, 2014


  • 3
  • 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


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  • 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.

  • 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.

No nutrition information available for this recipe

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