French Toast Recipe
Maple Creemee, Cinnamon Toast Crunch & Maple Syrup
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
French Toast Base
Cinnamon Toast Crunch Crumb
Maple Creemee (Soft-Serve Style Maple Cream)
Finishing & Serving
Method
Cinnamon Toast Crunch Crumb
- 1
Make crumbs
Place 1.5 cups Cinnamon Toast Crunch in a food processor or in a zip-top bag and crush with a rolling pin until coarse crumbs form (small pieces and some powder). Stir in 1 tbsp melted butter and 1 tsp light brown sugar if using, until evenly coated. Transfer to a shallow bowl or plate for dredging.
Maple Creemee (Soft-Serve Style Maple Cream)
- 2
Prepare Creemee
In a medium bowl, fold 2 cups softened vanilla ice cream with 3 tbsp pure maple syrup until smooth and uniformly flavored. If mixture is too stiff to pipe or scoop, stir in up to 1 tbsp milk to reach soft-serve consistency. Keep chilled in the refrigerator until serving (or briefly in the freezer and stir before serving).
French Toast Base
- 3
Make custard
In a shallow wide bowl, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 tsp vanilla extract, 1 tsp ground cinnamon, 2 tbsp granulated sugar and 1/4 tsp salt until fully combined and slightly frothy.
- 4
Soak bread
Arrange 6 thick-cut slices of brioche or challah in a single layer and pour the custard over them, letting each slice soak for 20–30 seconds per side (longer for very thick slices) until the bread is saturated but not falling apart. Lift and let excess drip off briefly.
- 5
- 6
Cook the French toast
Heat a large skillet or griddle over medium heat. Add 2 tbsp unsalted butter and 1 tsp neutral oil; when butter foams and just begins to brown, place coated slices in the pan (work in batches if needed). Cook 3–4 minutes per side until deep golden brown and the cereal crust is crisp and set. Adjust heat to prevent burning — lower to medium-low if browning too fast. Internal temperature should be warm and custardy (~160°F/71°C) or until cooked to preference.
- 7
Keep warm
Transfer cooked slices to a baking sheet in a single layer and hold in a 250°F (120°C) oven while finishing remaining batches so they stay warm and crisp.
Finishing & Serving
- 8
Plate and finish
Stack 2–3 slices per serving on plates. Top each stack with a generous scoop or soft-serve swirl of the maple creemee. Drizzle about 2–3 tbsp (around 1–2 oz) pure maple syrup over the toast and creemee. Dust lightly with powdered sugar if desired and sprinkle a pinch of flaky sea salt to enhance flavors.
- 9
Serve
Serve immediately while the cereal crust is crisp and the creemee is cold and soft. Provide extra maple syrup at the table.