Love breakfast? Love fried food? Love French Toast? Love the 90s? Love high fructose corn syrup? Well if you answered yes to any of these questions (you should have said yes to all of them, btw) then you’re going to love making French Toast Crunch French Toast. So hang on to your baguettes because I am going to take you on a high cholesterol meta joy ride.
When I was a kid I used to HATE cereal. I never got into Lucky Charms/Trix/Cap’n Crunch or any of those types of cereals. I never understood the appeal for something cold in the morning.
That was all before I had me some French Toast Crunch.
It was seriously like eating hard french toast soaked in milk (I know that sounds disgusting but TRUST ME, it’s soooo good). I recall my sister and I eating an entire box in one sitting. So when I started to hear rumors that it might be making a comeback I started hunting the cereal aisle like I was Captain Ahab looking for my white whale.
After a couple of weeks I finally tracked down a couple of boxes and took them home ASAP. After eating around 10 bowls, and ruining the roof of my mouth I decided to switch it up and see what I could come up with other than the old fashioned bowl + milk + spoon ingestion method. That’s when it hit me, FRENCH TOAST CRUNCH FRENCH TOAST!
Let’s get right into this.
- 1 Cup Flour
- 3 Cups French Toast Crunch
- 1 1⁄2 Teaspoons Baking Powder
- 1⁄2 Teaspoon Salt
- 1 1⁄2 Teaspoons Vanilla Extract
- 1 Cup Milk
- 2 Eggs, Well Beaten
- 1 Loaf off Day Old French Bread
- Vegetable Oil (for frying)
- Powdered sugar (optional)
You’re going to to want to pulse your French Toast Crunch in a food processor until you have the desired texture. I wanted mine to have the classic shape of the lil’ toasts so I only hit it a couple of times.
After you have the toast all crunched up it’s time to make your batter. You’re going to want to mix all the dry ingredients together first (duh) then add your eggs/milk/and vanilla. Then whip whip whip whip it till it’s allllll blended together. NO LUMPS!
Cut the bread into 11⁄2 inch slices and let them soak in the batter for about 2 minutes. While you’re cutting bread and letting the slices soak, you should get your oil going. Pour about 1inch of oil into a frying pan and let it get to about 350°F.
Once you’ve got that oil up to temp you’re going to want to take your bread and coat that sucker with all the French Toast Crunch it can handle.
Place it gently into the frying pan (the goal here is not to set your house on fire). Let it fry for around 45 seconds on both sides. Place the French Toast Crunch French Toast on a rack and pre-heat your oven to 350°F.
Place toast in the oven for 14 minutes (flipping them at the 7 min mark). Once your house starts smelling like the State Fair and they get to that beautiful golden brown delicious color it’s time to pull them out.
Let them cool for about 5 min and sprinkle powdered sugar on top. Please don’t ruin the integrity of the French Toast Crunch by serving this with that fake knock-off Dollar General syrup, GO GET THE REAL STUFF, PLAYA’.