Fruity Pebble French Toast Recipe

Prepare the custard

In a shallow wide bowl or pie dish, whisk together the 4 large eggs until homogenous. Add 1 cup whole milk, 1/4 cup heavy cream, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. Whisk until fully combined and slightly frothy. Taste and adjust sweetness or cinnamon if desired.

Set the custard aside while you crush the cereal and prep the bread so flavors meld for 5 minutes (not required to rest longer).

Prep cereal coating

Place 2 cups Fruity Pebbles cereal in a large zip-top bag or between two sheets of parchment. Crush with a rolling pin or your hands until mostly fine with some small crunchy bits remaining. Empty crushed cereal into a shallow plate or rimmed dish.

Optional flour step

If you want extra adherence, lightly dust each bread slice with 2 tablespoons all-purpose flour (spread over all slices evenly). This helps the custard and cereal cling—tap off excess flour.

Soak the bread

Working with one slice at a time, submerge a slice of brioche in the custard for about 10–15 seconds per side for thick bread (shorter for thinner slices). Hold the bread briefly at an angle to allow excess custard to drip back into the bowl. Do not oversoak to avoid soggy toast. Repeat for all 8 slices and place them on a wire rack for 1–2 minutes so surface custard sets slightly.

Coat with crushed cereal

Press each custard-soaked slice into the crushed Fruity Pebbles, pressing gently so the cereal adheres to both sides and especially the edges. Turn and re-press as needed to create an even crust. Place coated slices back on the rack or parchment while you heat the skillet.

Heat the pan

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and 1 tablespoon neutral oil. The oil raises the butter's smoke point so the cereal browns without burning. Swirl to coat the pan.

Cook the French toast

Add 2–3 coated slices to the pan without overcrowding (work in batches). Cook 2.5–4 minutes per side, pressing gently with a spatula for even contact, until the cereal crust is golden and set and the interior is cooked. Reduce heat slightly if the cereal browns too quickly. Add more butter/oil between batches as needed. Transfer cooked slices to a warm plate and keep warm in a low oven (90–100°C / 200°F) while finishing remaining batches.

Serve

Stack 2 slices per serving (or as desired). Drizzle with maple syrup (about 2–3 tablespoons per serving from the 3/4 cup provided), dust lightly with 2 teaspoons powdered sugar if using, and garnish with fresh berries (about 2 tablespoons per serving). Serve immediately so the cereal remains crisp.

Leftover guidance: French toast is best eaten the day it is made. If storing, keep un-sauced slices airtight in the refrigerator up to 24 hours and reheat in a 175°C / 350°F oven for 5–8 minutes to help re-crisp the coating.