You should never go grocery shopping when you’re hungry. Because if you’re anything like me, then you end up with something nobody in the house eats. Like frosted flakes. I don’t eat them. My hubby doesn’t eat them. My kids don’t eat them. We like cereal, but we pretty much only eat the non-sugary varieties. And yet I came home with frosted flakes. The tiger must have hypnotized me or something.
I’ve heard of french toast made with cereal before, so I figured why not?
The results were surprisingly good. Hubby said it reminded him of a doughnut with the combination of bread and a sweet topping.
So don’t forget to make time to have breakfast together this weekend, and make it together too! If you don’t have frosted flakes, just dig through your cereal cupboard and try something fun, you might be surprised!
FROSTED FLAKES FRENCH TOAST
Recipe by My Stained Apron
8 slices bread
2 eggs
1/4 c milk
1/4 c cream
1 T vanilla
2 cups frosted flakes
Whisk together the eggs, milk, cream, and vanilla in a bowl.
Coarsely crush the frosted flakes and place in another bowl.
Heat pan or griddle over medium high heat, melt a little butter or oil in pan or use nonstick spray.
While pan is heating, soak a few pieces of bread in egg mixture. When pan is hot, dip bread in frosted flakes, coating each side, then place in pan.
Cook in batches so you don’t crowd the pan, for a couple minutes on each side.
While each batch is cooking, have the next batch soaking before it gets dipped in the cereal.
Keep hot in a warm oven if needed.
Serve hot with butter and syrup.
Ingredients
- 8 slices bread
- 2 eggs
- 1/4 c milk
- 1/4 c cream
- 1 T vanilla
- 2 cups frosted flakes
Instructions
- Whisk together the eggs, milk, cream, and vanilla in a bowl.
- Coarsely crush the frosted flakes and place in another bowl.
- Heat pan or griddle over medium high heat, melt a little butter or oil in pan or use nonstick spray.
- While pan is heating, soak a few pieces of bread in egg mixture. When pan is hot, dip bread in frosted flakes, coating each side, then place in pan.
- Cook in batches so you don’t crowd the pan, for a couple minutes on each side.
- While each batch is cooking, have the next batch soaking before it gets dipped in the cereal.
- Keep hot in a warm oven if needed.
- Serve hot with butter and syrup.
