Recipe courtesy of Brandi Milloy
Cereal-Stuffed French Toast
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- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 852
- Total Fat
- 48 g
- Saturated Fat
- 27 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 4 g
- Sugar
- 32 g
- Protein
- 20 g
- Cholesterol
- 221 mg
- Sodium
- 972 mg
- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 852
- Total Fat
- 48 g
- Saturated Fat
- 27 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 4 g
- Sugar
- 32 g
- Protein
- 20 g
- Cholesterol
- 221 mg
- Sodium
- 972 mg
Ingredients
Directions
- Cut four 2-inch-thick slices of bread from the center of the loaf (save the rest for another use). Using a paring knife, make a small cut through the bottom of each slice of bread going horizontally to create a pocket for the filling.
- Pour the cereal into a large resealable plastic bag and seal. Using a rolling pin, crush the cereal into pieces; stop before it gets too fine. Pour 2 tablespoons of the crushed cereal into a bowl. Add the cream cheese and chopped strawberries and blueberries and mix.
- In a shallow baking dish, whisk together the half-and-half, vanilla, cinnamon and eggs.
- In a large skillet over medium-low heat, melt 1 tablespoon of the butter.
- Using a spoon, stuff a slice of bread with about 2 tablespoons of the filling. Close the opening and dip into the egg mixture to coat (about 5 seconds on each side). Transfer the bread to the bag filled with cereal and carefully coat each side.
- Cook the bread in the skillet until toasted on both sides, being careful not to burn it, 3 to 4 minutes per side. Transfer to a serving plate.
- Stuff, dip, coat and cook the remaining bread slices one at a time, adding an additional tablespoon of butter to the skillet when cooking each batch (see Cook's Note).
- Serve with whipped cream or maple syrup and garnish with berries and more cereal.
Cook’s Note
Use a larger skillet to cook 2 slices at a time or keep the finished toasts on a baking sheet in a oven at 200 degrees F until ready to serve.
