We are so excited school is back in session and are taking all the necessary precautions to have a great year and to make our morning routine fun again. Starting with breakfast.
After a year and a half of being at home, and pretty much repeating our meal rotation menu, it’s time to make #MorningsMeanMore.
This crispy Cereal French Toast will take your back to school breakfast routine to the next level
My family loves french toast and I’ve figured out a way to make our french toast breakfast even better. By adding a coating of toasted corn flakes cereal right before cooking, it gives the the custard-like milky soaked bread slices a nice toasty extra layer of crunch. It’s delicious.
The recipe is quick and easy. The ingredients are few and available in pretty much every kitchen. One being California Milk. How do you find California Milk? Look for the seal! When you look for the Real California Milk seal, you’re getting sustainably sourced milk from family farms. It is full of 13 essential nutrients, by adding the cereal flakes, your breakfast is full of fiber, carbohydrates and protein. The perfect way to start off your day. I like to give it a little extra and top it off with seasonal fruit. This time, I added berries.
Related recipe: Cafe de Olla Affogato
Are you ready to take your milk and cereal back to school breakfast to another level? Find more recipe inspiration at Real California Milk.
This is a sponsored post by Real California Milk. Thank you for supporting the brands I love that make this website possible.
Cereal French Toast
Add a extra layer of crispy texture to your french toast by adding breakfast cereal. This french toast is creamy, sweet and tasty. The best way to level up your morning routine.
- Yield: serves 2-3 1x
Ingredients
3 eggs, room temperature
1 cup milk, room temperature
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
6 slices brioche sandwich bread
2 cups corn flakes cereal
2 teaspoons butter
To serve:
maple syrup
whipped cream
fresh berries
Instructions
Whisk together eggs, milk, salt, nutmeg, cinnamon and vanilla in a large bowl. Set aside.
Place corn flakes in a large sealable bag. Crush with a large spoon or rolling pin into flakes 1/2 they size. Transfer to a casserole dish.
Working in batches, place bread slices in a large dish. Pour egg/milk mixture over bread making sure mixture is soaked trough on both sides. Let each slice soak for 10 minutes.
Melt butter in a large skillet over medium heat.
Transfer soaked bread to dish with cereal flakes. Cover both sides of bread with cereal flakes, pressing down with a large spoon to make flakes adhere to bread. Immediately transfer to hot skillet. Repeat with remaining bread slices.
Cook each coated bread slice on skillet for 3-4 minutes on each side or until flakes are golden brown. Add more butter if necessary. Transfer to a serving plate. Serve with maple syrup, whipped cream and fresh berries.
