Cinnamon French Toast Crunch

This delicious recipe makes it easy to get the family together for breakfast.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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4 tsp / 20 ml	softened unsalted butter, divided
3 cup / 750 ml	corn flake-style cereal
1/4 cup / 50 ml	brown sugar
1 1/2 tsp / 7 ml	ground cinnamon, divided
4	Naturegg Omega 3 Eggs
8	3/4-inch (2 cm) thick slices white or whole wheat French bread
1 1/4 cup / 300 ml	1 or 2% milk
2 tsp / 10 ml	vanilla extract
	Low-fat vanilla yogurt
	Fresh fruit

Preheat the oven to 400°F (200°C). Rub half the butter over a rimmed baking sheet. Crush the corn flakes into coarse crumbs. Toss the crumbs with the brown sugar and 1 tsp (5 mL) cinnamon; place in a shallow dish. Whisk eggs with milk, vanilla and remaining cinnamon in a separate shallow dish.
Dip each slice of bread in the egg mixture for about 15 seconds per side. Lightly coat in the crushed cereal, pressing to help the crumbs stick; arrange on the prepared baking sheet. Dot the tops of the bread slices with the remaining butter.
Set the baking sheet on the lowest oven rack. Bake, turning once, for 10 to 12 minutes or until golden. Serve with yogurt and fresh fruit.

To achieve coarse crumbs, pulse the corn flakes in a food processor, or place in a zip-top bag and crush with a heavy bottom saucepan.
Using your oven instead of a skillet lets you prepare this meal in one delicious batch.

This recipe was made with:

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.