Froot Loop French Toast is a dish that is made by coating slices of bread in a mixture of crushed Froot Loops cereal and traditional French toast ingredients such as eggs, milk, sugar, and vanilla. The coated slices of bread are then fried in a pan or griddle until golden brown and crispy. The dish is typically served as a sweet breakfast or brunch item, and it is often garnished with powdered sugar, syrup, fruit, or whipped cream. The crushed Froot Loops cereal provides a crispy and sweet crust to the French Toast, giving it a unique texture and flavor.
2 tbsp Butter
4 Eggs
1/2 cup milk
1 tsp Vanilla Extract
4 Cups of Froot Loops
4 Slices of Brioche Bread
1/4 tsp Nutmeg
1/4 tsp Salt
1/2 tsp Cinnamon (optional)
Pour 2 cups of Froot Loops into a zip-lock bag and close it. Then, use a rolling pin to gently crush them. Aim for a rough crush, not too fine—each piece should still be recognizable but smaller. This step is fun and adds a colorful, crunchy layer to our French toast, making it special.
Crushing the Froot Loops is about getting the right texture. You want them crunchy enough to add a nice contrast to the soft French toast but not so small that they turn to powder. The pieces should be just right to remind you of eating Froot Loops as a kid but in a new and exciting way.
After crushing, spread the Froot Loops out on a plate. This prepares us for dipping the bread in them later. It’s not just about getting ready to cook; it’s about enjoying the process and the bright colors. Froot Loops are great for crusting French toast because they bring fun colors, a sweet taste, and a delightful crunch, turning a simple breakfast into something extraordinary.
Pro Tip: If you want an even crunchier texture, you can toast the crushed Froot Loops in a dry pan for about a minute before using them. This helps lock in extra crispness and prevents the cereal from getting too soft when coated on the French toast. Just be sure to stir constantly so they don’t burn.
Also, if you’re making this for kids, let them help crush the Froot Loops! It’s a fun, hands-on way to get them excited about breakfast.
Crack four large eggs into a bowl. The eggs are crucial because they’re going to hold everything together and give the bread that soft, rich texture we love in French toast. Next, pour in a half cup of whole milk. The milk helps thin out the eggs and adds creaminess to our mixture, making the toast extra tender.
Now, for the flavors that make this dish special. Add a teaspoon of vanilla extract. Vanilla is like a secret weapon in sweet dishes, adding a warm, comforting flavor that goes so well with the sweetness of the Froot Loops. Then sprinkle in half a teaspoon of ground nutmeg. Nutmeg’s a little spicy, a bit sweet, and it pairs perfectly with vanilla, giving our French toast a hint of holiday mornings.
A pinch of salt is the final touch. It might seem odd to add salt to a sweet dish, but just a bit enhances all the other flavors, making the sweet taste even better.
Stir everything together until it’s well mixed. You want it smooth, without overdoing it. Over-beating can make the mixture too frothy, and we’re aiming for a custard-like texture that’ll soak into the bread nicely, giving us that classic French toast taste with a twist.
For an even richer flavor, you can swap whole milk for heavy cream. This makes the mixture thicker and gives the French toast a more indulgent taste. If you want to balance sweetness, try adding a pinch of cinnamon along with the nutmeg. The warm spice blend enhances the overall flavor and makes the dish even more aromatic.
Now it’s time to coat the bread. First, dip each slice of bread into the egg mix you made. Make sure to cover both sides well. This makes the bread moist and helps the next layer, the Froot Loops, stick to it.
After dipping it in the egg mix, press each side of the bread into the crushed Froot Loops. You want to make sure the Froot Loops cover the whole slice. This step isn’t hard, but it’s important for getting that crunchy outside we’re looking for. The Froot Loops add a fun crunch and lots of colors. Each slice starts looking more exciting and ready to cook.
Doing this to each slice of bread brings everything together. The soft bread soaked in egg gets ready for a crispy outside with the Froot Loops. This makes every bite interesting with different textures and flavors. Now, your French toast isn’t just regular breakfast. It’s something special with a colorful, crunchy coat that tastes as good as it looks.
If you find that the crushed Froot Loops aren’t sticking well to the bread, press them down lightly with your fingers or a spatula. This ensures they adhere properly and won’t fall off during cooking. Another trick is to let the coated bread sit for a minute before placing it in the pan—this helps the cereal set into the egg mixture better.
Once your bread is coated with Froot Loops, it’s time to cook it. This part is easy and makes your French toast crispy on the outside and soft on the inside.
First, heat up a pan on medium heat and add some butter. When the butter melts and starts to bubble, put your coated bread slices in the pan. Cook each side until it’s golden brown. This usually takes about 3-4 minutes per side. Watch for the Froot Loops to get a bit crispy but not burnt. This step is what gives your French toast a nice crunchy texture on the outside.
Flipping the bread carefully is key. You want to make sure the Froot Loops crust stays on and gets nicely toasted. When each side is done, the bread will be crispy on the outside with all those colorful Froot Loops, and soft and eggy on the inside.
Cooking your Froot Loop French toast right makes all the difference. It turns simple bread into a fun, crunchy breakfast. This is the step where it all comes together: the softness of the egg-soaked bread and the crunch of the Froot Loops. When you take it out of the pan, you’ll have a delicious breakfast that looks great and tastes even better.
To make sure the Froot Loops don’t burn, cook the French toast on medium-low heat rather than high. This allows the cereal to crisp up without scorching. If you’re making multiple batches, wipe the pan with a paper towel between each batch to prevent leftover bits of cereal from burning.
For an extra decadent touch, you can cook the French toast in a mix of butter and a little coconut oil. The coconut oil adds a slight tropical flavor that pairs surprisingly well with the fruity Froot Loops.
After cooking, put your French toast on a plate. Pour some maple syrup over it to make it sweet. The syrup tastes really good with the crunchy Froot Loops and the yummy toast.
Eating this French toast is exciting because of all the different tastes and how it feels to eat. You get the soft bread, the crunchy cereal, and the sweet syrup all in one bite. It makes breakfast special or turns any morning into a fun one.
This dish takes normal ingredients and makes something awesome. Enjoying it isn’t just about eating; it’s about enjoying a new twist on a classic.
Want to take this over the top? Add a drizzle of vanilla icing or a dusting of powdered sugar before serving. You can also top it with fresh fruit like strawberries or bananas to add a natural sweetness that complements the cereal’s flavors.
For a fun presentation, serve your Froot Loop French toast with a side of whipped cream and an extra sprinkle of crushed cereal. It makes the dish look even more exciting and adds another layer of flavor and texture.
Rose’s Froot Loops
The spelling of Froot Loops instead of Fruit Loops is a deliberate marketing choice by Kellogg’s, the brand behind the popular cereal. The altered spelling serves multiple purposes, both legal and branding-related.
First, Froot is not a real word, which allows Kellogg’s to trademark the name without conflicts. If the cereal had been called Fruit Loops, it might have been difficult to secure a unique trademark, as the word “fruit” is a common, generic term. The use of “Froot” makes the name distinctive and legally protectable.
Second, the spelling reinforces the cereal’s playful and colorful nature. The word Froot mimics how a child might pronounce fruit, making it feel fun and whimsical. This aligns with the vibrant, multi-colored loops and the brand’s mascot, Toucan Sam.
Additionally, the name subtly signals that Froot Loops do not contain real fruit. By using “Froot” instead of “Fruit,” Kellogg’s avoids misleading consumers into thinking the cereal has real fruit ingredients. While the cereal is fruit-flavored, it is largely made of sweetened corn flour with artificial and natural flavors.
This type of spelling modification is common in branding (e.g., “Krispy Kreme” instead of “Crispy Cream”), as it creates a memorable, distinctive identity. Over time, Froot Loops has become an iconic brand, with its unique spelling playing a key role in its recognizability.
The Origin of French Toast:
French Toast, or as the French call it, “pain perdu” (lost bread), has humble beginnings. Originally conceived as a way to salvage stale bread, it has transcended its practical origins to become a beloved breakfast staple worldwide. This dish’s versatility has allowed it to be reinvented in countless ways, each more delicious than the last.
Why Froot Loops?
Why not? The idea struck me as I watched my kids sift through their favorite cereal, picking out the colors they loved most. Froot Loops, with their vibrant hues and sweet, fruity flavor, seemed like the perfect candidate for a breakfast transformation. The goal was to create a dish that was not only a feast for the palate but a feast for the eyes as well—something that would make both kids and adults pause in wonder before diving in.
