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Dairy
Easy
30 Minutes
Diets 
I saw the idea of cereal French toast a while back, and I always wanted to try it. Using a classic egg mixture and Frosted Flakes seemed like the obvious choice to me. I used
heavy cream instead of milk, because I like the richness it gives to the finished product.
I really wouldn’t change anything from this recipe because it came out so good. Be careful when frying them; don’t put the heat too high, because you don’t want burnt cereal. Also, if you’re a fan of warm spices, add some nutmeg to the egg mixture.
You can use it as plain French toast by not coating it with the Frosted Flakes, or get creative and try it with a different cereal. Have extra challah? Try using that instead of white bread. Enjoy
7 cups Frosted Flakes, slightly crushed
6 tablespoons butter, divided
10 slices white bread, cut on a diagonal
1 cup heavy cream
4 eggs
1/2 teaspoon Gefen Cinnamon
1 teaspoon Haddar Kosher Salt
2 teaspoons Gefen Pure Vanilla Extract
1/4 cup white sugar
Place egg mixture ingredients in a large bowl. Mix with a fork or a metal whisk until eggs are fully beaten.
Place the crushed Frosted Flakes in a separate bowl.
Heat a large nonstick skillet over medium heat. Add two tablespoons butter and allow to melt.
Working in batches, dunk the bread into the egg mixture, then coat with the Frosted Flakes mixture and place in the skillet.
Cook French toast for two minutes per side, or until golden brown. Repeat with remaining slices of bread, adding more butter to the pan as needed.
Serve with maple syrup, whipped cream, fruit, or whatever your heart desires.
Photography by Menachem Goodman
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