Crunchy French Toast is a classic french toast made with a sweet and crispy cereal coating. This Fruity Pebbles french toast is a new twist on a classic favorite breakfast.
If you love classic french toast as much as we do, you are going to flip over this cereal crusted version! Thick slices of bread are soaked in an cinnamon-vanilla egg mixture, then coated with crunchy fruity pebbles cereal. Adding this to my rotation of breakfast recipes was a total game changer! It’s fun and a little extra – perfect for a New Year’s breakfast or just a lazy Saturday morning.
My daughter is obsessed with this, after having it for the first time at the Aulani resort in Hawaii. She always check the menu for it whenever we go out to breakfast, but has yet to find it locally. So I knew it was time to create a version of her beloved breakfast treat at home.
Sure, when you think of french toast, you’re probably thinking soft, fluffy pieces of egg battered, griddled bread with a drizzle of maple syrup or a dusting of powdered sugar. Crunchy french toast is all of that, plus an irresistable crunch from the cereal coating.
If you’ve ever had a problem with soggy french toast, this is your solution!
What You’ll Need
Thick sliced bread like brioche, challah, texas toast or french bread
Eggs + milk create a custard for soaking the bread
Sugar + vanilla + ground cinnamon for flavor
Fruity Pebbles for the crunchy outside coating
How to Make Crunchy Fruity Pebbles French Toast
Make the custard mixture by whisking the eggs and milk together in a shallow dish. Add vanilla, ground cinnamon and granulated sugar. Fill another shallow dish with Fruity Pebbles cereal.
Dip thick slices of bread in the egg mixture, then dip into the cereal, pressing lightly to coat each side.
Melt some butter in a large skillet or griddle and fry the crunchy french toast on for a few minutes per side.
Serve hot, with whipped cream, powdered sugar and maple syrup.
Top Tips for the best crunchy french toast
Play around with the crunchy exterior. You can use another crunchy cereal like Rice Krispies, Captain Crunch, Corn Flakes or whatever happens to be your favorite.
How to keep your french toast from getting soggy: Lay the bread out on a rack and let it sit for 1 hour or overnight to get stale before making the french toast. This will keep the bread from soaking up too much of the egg mixture and getting soggy in the cooking process.
Use thicker slices of bread.
Don’t let the bread sit in the egg mixture for too long.
What to do with leftovers
Store any leftover crunchy french toast in the fridge and enjoy within 24 hours for best quality. Reheat in the oven, in a skillet on a stove or in your air fryer.
Freezer: Place slices of crunchy french toast in a single layer on a baking sheet and freezer for 2 hours. Transfer to a freezer bag and store in the freezer for up to 2 months.
8slicesthickly sliced breadlike brioche or texas toast
1teaspoongranulated sugar optional
½teaspoonof ground cinnamon
Whipped cream and syrup for serving
Heat a griddle or skillet over medium heat (325-350˚F).
In a mixing bowl, whisk together eggs, milk, sugar (if using), vanilla, cinnamon, and salt until well combined. Transfer to a shallow baking dish. Fill another shallow dish with the fruity pebbles.
Place each slice of bread into the egg mixture, soaking each side for 20-30 (5-6 seconds) seconds. Then dip in the Fruity Pebbles, pressing gently into each side.
Lightly butter or spray the griddle/pan with cooking oil.
Place bread slices on griddle/pan and cook 3-4 minutes on both sides until golden brown, adjusting heat as necessary to avoid burning.
Top with whipped cream or syrup for serving.
Tip: Lay the bread out on a cooling rack and let it sit for 1 hour to get stale before making the french toast. This will keep the bread from soaking up too much of the egg mixture and getting soggy in the cooking process.
Keyword crunchy french toast, fruity pebbles french toast
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.