Frosted Flake Crusted French Toast

Frosted Flake Crusted French Toast | The Blonde Buckeye

Well, sometimes you just don’t need to choose between french toast & cereal, do you? Exhibit A: Frosted Flake Crusted French Toast. I’m not even kidding, this might be the best french toast I’ve ever had. Seriously. I’ve seen some other cereal-crusted french toast recipes, but let me tell you why this one is better. First of all, you’re already going for french toast, you might as well go for Frosted Flakes over say, Corn Flakes. This isn’t a green juice people. Also, this recipe is baked, rather than cooked on the stove top. This is key for 2 reasons; one being that sugary cereal will most likely burn in a skillet.  Second, sometimes french toast can get soggy, especially once you add syrup. This french toast has a sweet, super crunchy exterior & soft interior. It’s kiiind of perfect.

Frosted Flake Crusted French Toast | The Blonde BuckeyeFrosted Flake Crusted French Toast | The Blonde BuckeyeFrosted Flake Crusted French Toast | The Blonde Buckeye

Frosted Flake Crusted French Toast
Makes 4 pieces
  • 4 slices of Crusty Bread (I used Sourdough Cracked Wheat)
  • 4 ounces Frosted Flakes cereal (2 individual containers, crushed to large crumbs)
  • 1½ cups of Whole Milk
  • 3 Eggs
  • 2 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • A pinch of Salt
  1. Preheat oven to 450 degrees. Prepare a baking sheet by lining it with tin foil. Top the sheet with a wire rack (used for baking).
  2. Place crushed cereal on a plate or tray. Whisk together milk, eggs, vanilla, cinnamon & salt in a large, wide bowl.
  3. Take 1 slice of bread & coat in the the milk mixture. Fully submerge each side for a total of about 15 seconds. Next, press each side of bread onto the cereal to fully coat.
  4. Transfer to the rack. Repeat with each slice of bread.
  5. Bake them for 18-20 minutes, flipping half way through. Serve with Maple Syrup & a dusting of powdered sugar.
* Adapted from The Bitten Word


Speak Your Mind