Fruity Pebbles French Toast Recipe

Prepare cereal crumb

Place 2 cups Fruity Pebbles in a food processor or blender and pulse until coarse crumbs form (some small colorful pieces should remain for texture). Transfer to a shallow dish. Whisk in 1 tablespoon flour, 1 tablespoon granulated sugar, and 1/4 teaspoon fine salt to help the crumbs adhere and give slight sweetness.

Make custard

In a wide shallow bowl or baking dish large enough to hold a bread slice, whisk 3 large eggs until smooth. Whisk in 1 cup whole milk, 1/4 cup heavy cream, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt until evenly combined. Taste and adjust sweetness with a small pinch of sugar if desired (not required because of cereal).

Soak bread

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Place your 6 thick-cut brioche or challah slices on a cutting board. Working one at a time, immerse a slice into the custard for 10–15 seconds per side (longer only if bread is very dry) until the slice is saturated but still holds its shape. Let excess drip for 5–8 seconds.

Coat with Fruity Pebbles

Immediately press both sides of the custard-soaked bread into the prepared Fruity Pebbles crumb, gently pressing so the cereal adheres to the surface. Place coated slices on a wire rack while you finish soaking and coating the remaining slices.

Cook

Add 1 tablespoon unsalted butter to the preheated skillet and swirl to coat. When butter foams and begins to brown slightly, add 2–3 coated slices without crowding (cook in batches if needed). Cook 2½–3 minutes per side over medium-low to medium heat, pressing gently with a spatula for full contact, until the cereal crust is golden, the cereal has lightly toasted, and the interior is set. Add the remaining 1 tablespoon butter between batches. Maintain medium-low heat to avoid over-browning the cereal before the center cooks; reduce heat if crust darkens too fast.

Transfer cooked french toast to a warm plate or oven set to 200°F (95°C) to keep warm. Dust with 2 tablespoons powdered sugar if using. Serve 1–2 slices per person topped with fresh berries, a dollop of whipped cream, and maple syrup on the side for pouring. Leftovers can be chilled and briefly reheated in a 325°F (160°C) oven for 5–8 minutes to crisp the cereal coating.