Kitchen Concoctions

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Cereal For Breakfast

By far my favorite ‘breakfast’ food is definitely cereal. I whole heart cereal. It makes me happy. I love to eat it for breakfast, lunch, dinner, afternoon snacks, midnight snacks (you get the point).

Well Christmas morning breakfast is certainly not the morning for ‘plain old cereal’. But what about cereal crusted french toast. Now that sounds amazing! And fun! And unique!

I first saw this idea in the Rachael Ray magazine. I then saw it on one of my favorite food blogs Lick the Bowl Good. The concept was the same: a basic french toast but after dipping the bread in the egg mixture you dip the bread in the crushed cereal and cook as normal. The cereal adds a nice crunch and flavor. Rachael Ray used granola in her version and Monica (from Lick The Bowl Good) used Cap’n Crunch. But the possibilities are endless. A chocolate lover? Use Cocoa Puffs. Love cinnamon toast for breakfast make Cinnamon Toast Crunch french toast. Use what cereal you love and what you have on hand. Anything will work! Just have fun with it, kids will love this too.

I did use granola for mine because it is what I had on hand. But the egg mixture is my standard french toast recipe. I also made a strawberry syrup to top my Granola French Toast and included that recipe below. 

Cereal French Toast
Printable Version
Prep Time: 15 minutes Cook Time: 15 minutes Serves 4

3 large eggs
1 cup half-and-half
1 teaspoon vanilla
3 cups cereal of your choice
1 teaspoon cinnamon
Eight 1-inch-thick slices of bread
5 tablespoons unsalted butter

Using a food processor, grind the cereal into fine crumbs; transfer to a wide, shallow bowl and mix in the cinnamon. In a medium bowl, beat the eggs, vanilla, and half-and-half. Add the bread and soak until saturated. In batches, transfer the bread to the cereal crumbs, heavily coating each slice.

In a large, heavy skillet, melt 2-1/2 tablespoons butter over medium heat. Working in batches, add the cereal-coated bread and cook, turning occasionally, until golden, about 6 minutes per side. Repeat with the remaining butter and bread slices. Serve warm topped with strawberry syrup and whipped cream topping.

recipe inspired by Lick the Bowl Good and Everyday with Racheal Ray

Strawberry Syrup
by Heather of Kitchen Concoctions
Prep Time: 10 minutes Cook Time: 15-20 minutes Makes 1 cup
1 1/2 cups thinly sliced strawberries
1/2 cup sugar
1 teaspoon lemon juice

1 teaspoon vanilla extract

In a medium saucepan, over medium-low heat, combine sliced strawberries, sugar, and lemon juice. Let strawberries cook for 15 to 20 minutes, breaking up/mashing the strawberries with a wooden spoon as they cook. Serve over pancakes, waffles, french toast, or even ice cream! : )

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