On today’s epsiode 3 of the Quarantine Cook Book my son turns 9 and he requested cinnamon toast crunch for breakfast. I thought I would change it up and make cinnamon toast crunch french toast.
As always thank you for watching.
Eat well and stay safe,
Adam Solowitz
FOLLOW ME ON INSTAGRAM:
RECIPE
Brioche 1/2” – 3/4” sliced, 6 – 8 slices
Large Eggs, 4ea
Cream, 3/4 cups
Brown Sugar, 1/2 tbsp
Cinnamon, 1.5 tsp
Cinnamon Toast Crunch Cereal, 2 cups
Butter Unsalted, 4oz
Mixed Berries, 2 cups
Vanilla Extract, 1 tsp
Salt, to taste
Lemon juice 2oz
Powdered sugar, 1/2 cup
Maple syrup, 1 cup
– Crush cereal using a food processor or place into a plastic bag and crush
– Combine eggs, cream, brown sugar, cinnamon, vanilla extract and salt into a bowl. Whisk all ingredients together until combined
– Place all berries into a bowl. Squeeze the juice from one lemon and toss with berry mixture
– Heat a saute pan under medium heat. melt 1/2 ounce of butter (will need to add more butter as you cook more slices of toast
– Dunk brioche into egg mixture until coated and absorbed, let any excess drip off
– Place coated bread into crushed cereal until coated
– Cook coated brioche in saute pan, flip often to not burn
– Once cooked cut toast in half, place onto plate, top with berries, powdered sugar and maple syrup
– Serve