My Childhood Cinnamon Toast Crunch French Toast

Ingredients

• 1 loafchallah, brioche or sourdough bread, sliced (preferably a day old; see notes for vegan version)
• 6 largeeggs, organic
• 240 ml (1 cup)almond milk (or whole milk or your preferred plant-based milk)
• 10 ml (2 tsp)vanilla extract
• 30 ml (2 tbsp)pure maple syrup
• 1 box (340 g / 12 oz)Cinnamon Toast Crunch cereal, crushed
• To tastewhipped cream
• To tastepure maple syrup, for drizzling
• To tastepowdered sugar, sifted
• To tastefresh berries, sliced

Instructions

1. 1

   Mix the batter

   Whisk the milk, eggs, vanilla and maple syrup together in a bowl. Set the mixture aside for 2–3 minutes.

2. 2

   Crush the cereal

   Put the Cinnamon Toast Crunch in a bowl and crush it into small pieces. Leave a few larger pieces if you would like extra texture.

3. 3

   Prepare the oven

   Heat the oven to 190°C (375°F) and line a baking sheet with parchment paper.

4. 4

   Dip and coat

   Soak each slice of bread in the batter for a few seconds on each side, then shake off the excess. Coat it in crushed cereal and place it on the prepared baking sheet. Repeat with the remaining slices, spacing them about 2.5 cm (1 inch) apart.

5. 5

   Bake until crisp

   Bake for 20–25 minutes, until the French toast is cooked through and less jiggly, with crisp, golden-brown tops and edges.

6. 6

   Cool and serve

   Take the tray out of the oven and leave the slices to cool for about 5 minutes. Plate 2 slices per person and add powdered sugar, fresh berries and/or whipped cream if desired; drizzle with maple syrup if you like.

What is Cinnamon Toast Crunch French toast?

French toast is bread dipped in an egg-and-milk mixture and cooked until tender inside. This baked version gives it a cereal crumb coating for a sweet, crisp finish.

The recipe takes its cue from a familiar breakfast cereal rather than a specific regional tradition. Challah or brioche makes a soft, rich base, while day-old slices are better able to take up the batter without falling apart.

Nutrition and macros by portion

The nutrition label shows one serving as written: 42 calories, 0g protein, 7g carbs, 1g fat.

The bread and cereal provide most of the carbohydrates, while the eggs contribute protein and the eggs, milk and cereal contribute fat. Pair a serving with fresh berries for a fresh contrast, or add plain yoghurt for a more substantial plate.

Choosing the bread

Day-old bread: slightly dry slices tend to soak up the batter without becoming too fragile. Challah and brioche give a soft, rich result, while sourdough offers a more substantial, tangy base.

Making the cereal coating

Crumb size: crush the cereal into small pieces so it can coat the bread, but leave a few chunks if you enjoy a more varied crunch. The coating is what gives this version its distinctive crisp surface.

Getting the soak right

Quick dip: soak each slice for only a few seconds per side, then shake off excess batter before coating. This helps the bread take on the egg mixture while staying manageable to move.

How to tell it is done

Visual cues: after 20–25 minutes at 190°C, look for golden-brown tops and edges. The centres should be cooked through and less jiggly rather than wet-looking.

Serving and toppings

Sweet finish: serve 2 slices per plate with sifted powdered sugar, sliced fresh berries or whipped cream, as desired. Maple syrup makes an additional drizzle; the cereal coating already brings sweetness.

Recipe notes & tips

• Use day-old bread if possible so the slices hold together during dipping.
• Crush the cereal small enough to coat the bread evenly, while keeping a few larger pieces if you want extra crunch.
• Shake off excess batter before transferring each slice to the cereal.
• Leave about 2.5 cm (1 inch) between slices on the baking sheet.
• Check for golden tops and a cooked, less-jiggly centre as the bake approaches 20 minutes.

Variations

• Try another milk: use whole milk or your preferred plant-based milk instead of almond milk.
• Choose sourdough: use it in place of challah or brioche for a sturdier slice.
• Add berries: serve with sliced fresh berries for a fruity topping.
• Keep it simple: dust with sifted powdered sugar and leave off the other toppings.
• Add whipped cream: spoon it on at serving time for a softer, creamy contrast.

Common mistakes to avoid

• Using very fresh bread: it may become fragile when dipped; use day-old slices if available.
• Soaking too long: the bread can become difficult to handle; dip each side for only a few seconds.
• Leaving excess batter on: the cereal coating may not cling as neatly; shake off the extra before coating.
• Crushing the cereal too finely: the coating loses its varied texture; leave a few small chunks if desired.
• Crowding the tray: the slices need space; keep them about 2.5 cm (1 inch) apart.

How to store

Store cooled leftovers in a covered container in the refrigerator and eat within 3 days. Reheat in the oven until warmed through; the cereal coating may soften during storage.

Frequently asked questions