Cinnamon Toast Crunch French Toast Recipe
Japanese Milk Bread battered in our Cinnamon Toast Crunch blend and topped with more Cinnamon Toast Crunch. Served with bacon.
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Ingredients
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Bread & Batter
Cinnamon Toast Crunch Coating & Topping
Accompaniments
Method
Bread & Batter
- 1
Prepare the bread
Cut thick slices of Japanese milk bread to approximately 1 inch thick if not pre-sliced. Stale or day-old bread (slightly dry) holds batter better; if bread is very fresh, let slices sit uncovered for 30 minutes to firm up.
- 2
Make the custard batter
In a shallow wide bowl or baking dish large enough to hold a slice, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until fully combined and slightly frothy. Taste and adjust sweetness or cinnamon to preference.
Cinnamon Toast Crunch Coating & Topping
- 3
Prep the cereal coating
Place 4 cups Cinnamon Toast Crunch in a large zip-top bag or food processor. Pulse until the cereal is a mixture of coarse crumbs and smaller bits (aim for the texture of coarse panko with some fine dust). Transfer crushed cereal to a shallow plate or rimmed dish, leaving a small bowl for topping reserved cereal.
- 4
Soak and coat the bread
Working with one slice at a time, submerge bread in the custard batter for 15–20 seconds per side (or up to 30 seconds for very dry bread), pressing gently so custard soaks into the bread but doesn't collapse it. Let excess drip off for 5 seconds, then press both sides of the soaked slice firmly into the crushed Cinnamon Toast Crunch, coating completely. Place coated slices on a wire rack while you finish coating remaining slices.
- 5
Cook the French toast
Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and let melt and foam. Add 2–3 coated slices in a single layer without crowding. Cook 3–4 minutes per side, or until coating is golden brown and crisp and the interior registers around 140–145°F (or is set and custardy). Add remaining 1 tablespoon butter as needed between batches. Transfer cooked slices to a warm oven set to 200°F (95°C) or onto a wire rack while you finish the rest to keep crisp.
- 6
Add extra cereal topping
Immediately after plating or while still hot, press a few extra cereal pieces onto each slice to increase crunch and visual appeal. Sprinkle any remaining crushed cereal over the stack as a final topping.
Accompaniments
- 7
Cook the bacon
While you are preparing the batter and coating (or in a separate pan), cook 8 slices thick-cut bacon: either in a cold pan over medium heat, turning occasionally, for 10–14 minutes until crisp, or bake on a sheet at 400°F (205°C) for 12–18 minutes, depending on thickness. Drain on paper towels and keep warm.
- 8
Plate and serve
Stack 2–3 slices of Cinnamon Toast Crunch French toast per serving on plates. Top with a handful of extra Cinnamon Toast Crunch pieces, dust lightly with 1 tablespoon powdered sugar if using, and serve with 2 slices of bacon and a drizzle or side of pure maple syrup (about 2–3 tablespoons per serving). Serve immediately so coating stays crunchy.
