Crunchy French Toast with Fruity Pebbles
Transform your breakfast routine with this fun and colorful Crunchy French Toast with Fruity Pebbles. Thick bread slices get coated in rainbow cereal for an irresistibly crispy exterior and soft, custardy center.
Equipment
- Large skillet or griddle
- 2 shallow dishes
- Whisk
- Wide spatula
Ingredients
- 8 slices thick-cut bread brioche, challah, or Texas toast
- 3 large eggs at room temperature
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon granulated sugar
- 1 pinch salt
- 3 cups Fruity Pebbles cereal
- 2 tablespoons unsalted butter for cooking
- maple syrup and whipped cream for serving
Instructions
- In a shallow dish, whisk together eggs, milk, vanilla extract, cinnamon, sugar, and salt until well combined. Pour Fruity Pebbles into a second shallow dish.
- Heat a large skillet over medium heat and add 1 tablespoon of butter.
- Dip each bread slice into the egg mixture, allowing it to soak for 5 seconds per side.
- Immediately press the egg-coated bread into the Fruity Pebbles, coating both sides evenly.
- Place coated bread in the hot buttered skillet and cook for 3 to 4 minutes per side until golden brown and crispy.
- Flip carefully with a wide spatula and cook the second side for another 3 to 4 minutes.
- Transfer to serving plate and repeat with remaining slices, adding more butter as needed.
- Serve immediately topped with maple syrup, whipped cream, or fresh berries while the coating is crispy.
Notes
- Let bread sit out for 30 minutes before cooking for best texture
- Press cereal firmly onto bread to ensure it adheres during cooking
- Use medium heat to prevent burning the sugary cereal coating
- Keep finished pieces warm in a 200-degree oven while cooking remaining batches
- Store leftovers in an airtight container for up to 2 days, or freeze for up to 2 months