Cinnamon Toast Crunch French Toast

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This recipe, which happens to be my favorite breakfast meal (french toast), is also my favorite version of that meal!

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With a crust that delivers a cinnamon-scented crunch and interior that is as delicate and creamy as a creme brulee, you will have no choice but to keep going back for another bite until it is all gone.

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Once you try this version of french toast, it may be difficult to go back to what you’re used to.

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The Origin of French Toast

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French toast or pain perdu as it is called in France, translates to lost bread. It gets its name from the logic behind the dish's creation. When bread became too old or stale to be enjoyed, the bread would be dipped or soaked into a batter or liquid and then be pan fried to bring the bread back to life. The liquid would hydrate the bread and refresh it, creating a fantastic treat out of something that some may have considered to be trash.

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The reason why french toast is so good is the range of textures you experience when it is made correctly.

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A proper french toast should be made with a thickly-sliced (about ¾ inch thick) piece of bread that is soaked long enough for the bread to absorb the batter all the way through, but not so long that the bread starts to become overly soggy and falls apart. The bread should then be pan fried until both sides of the bread are golden and crisp. When timed correctly, the center of the bread, that absorbed the batter, should be cooked slightly to the point where the eggs have gently coagulated and formed a pudding-like consistency. The inside should still have a slight jiggle but not be oozing any liquid. When this balance of texture is achieved, it is a magical thing.

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Ingredients for Cinnamon Toast Crunch French Toast

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What makes something so delicious as French Toast even more delicious? Cinnamon Toast Crunch! Here's what you need to create your new favorite breakfast dish:

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• Batter: When making the batter, you are essentially making a custard base. I like to use whole eggs and heavy cream but you could certainly use only the egg yolks and milk instead.
• Bread: The key to making a great french toast is all in the type of bread you use. I typically like to bake my own white bread in large loaves to then cut into slices ¾ inches thick. It is important to use a bread that is absorbent enough to soak up a good amount of the batter. If you don’t want to make your own bread, I recommend using a brioche or rich white bread that is sturdy enough to soak up the batter without getting soggy and mushy.
• Crust: I like to use cinnamon toast crunch cereal as my crust but you can certainly use whatever cereal you want. You could also go a different direction and use crushed nuts or even dried coconut! This will create an amazing crunchy crust but keep the interior moist.
• Spices: I always use cinnamon, vanilla and nutmeg in my batter, but you could also add ginger, clove, allspice or citrus!

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Tips for Making the Perfect French Toast

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While the cinnamon toast crunch cereal really adds some depth and flavor to our French toast, it's important to know the basics of making a perfectly good French toast.

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1. Lots of butter: When cooking the french toast in the pan, make sure you have plenty of butter in the pan to serve as a conductor for the heat. If you don’t have enough butter/oil/spray, the crust will cook unevenly and may even burn.
2. Using low heat: Make sure you cook the toast at a low heat but not so low that it becomes soggy. If you are having an issue getting the temperature right, try cooking it on one side, flipping it, and placing the whole pan in the oven at 350 F for about 3-5 minutes. The oven will offer a more stable temperature and you will have more room for error.
3. Getting the perfect crust: Take the time to make sure the cereal crust completely coats both sides of the toast. If you are having issues getting the cereal to adhere, don’t be afraid to double-dip! Go ahead and put the toast back into the batter and then re-dip it into the cereal.

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Did we completely wow you with this one? We sure hope so!

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Cheers and eat well!