Cinnamon Toast Crunch™ Cereal-Topped French Toast

Preparation

1. In 10-inch nonstick skillet, melt butter over medium heat. Add banana slices; sprinkle granulated sugar over top. Cook 2 to 3 minutes, stirring and turning slices over occasionally, until bananas are heated. Remove from heat; keep warm.
2. Heat griddle or skillet over medium heat (350°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush griddle with vegetable oil or shortening if necessary. In shallow bowl, beat eggs, milk and 2 tablespoons Cinnadust™ seasoning blend with whisk until well combined. In another shallow bowl, pour crushed cereal.
3. Dip 1 side of bread slice into egg mixture; soak 5 seconds. Turn slice over, and repeat dipping and soaking. Drain excess back into bowl. Dip 1 side of bread slice into crushed cereal to coat evenly. Place on hot griddle, cereal side up. Repeat with remaining bread slices, egg mixture and crushed cereal. Cook 3 to 4 minutes or until bottom is golden brown; turn over, and continue to cook 2 to 3 minutes or until cereal side is golden brown.
4. Place French toast on serving platter; top with warm bananas. Serve with toppings.

Tips

• To make your own cinnamon sugar mixture: Mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon.
• Try topping French toast with maple syrup, honey or sliced strawberries. Or, switch from breakfast to dessert by replacing yogurt with scoops of vanilla ice cream.
• Place cereal in food processor; cover and process to fine crumbs. Or place cereal in large resealable food-storage plastic bag, and roll over it with rolling pin until crushed.

Nutrition Information