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Fruit Loop crusted French Toast is a dish that is made by coating slices of bread in a mixture of crushed Fruit 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 Fruit Loops cereal provides a crispy and sweet crust to the French Toast, giving it a unique texture and flavor.
2 tbsp Butter
3 Eggs
1 tsp Vanilla Extract
4 Cups of Fruit Loops
4 Slices of Brioche Bread
1/2 tsp Nutmeg
1/4 tsp Salt
Pour 2 cups of Fruit 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 Fruit 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 Fruit Loops as a kid but in a new and exciting way.
After crushing, spread the Fruit 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. Fruit 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.
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 Fruit 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. This mix is the secret to turning ordinary bread into a breakfast masterpiece.
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 Fruit Loops, stick to it.
After dipping it in the egg mix, press each side of the bread into the crushed Fruit Loops. You want to make sure the Fruit Loops cover the whole slice. This step isn’t hard, but it’s important for getting that crunchy outside we’re looking for. The Fruit 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 Fruit 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.
Once your bread is coated with Fruit 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 Fruit 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 Fruit 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 Fruit Loops, and soft and eggy on the inside.
Cooking your Fruit Loop crusted 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 Fruit Loops. When you take it out of the pan, you’ll have a delicious breakfast that looks great and tastes even better.
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 Fruit 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. So, go ahead, enjoy your meal, and let it make your day happier.
Rose’s Fruit Loops
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 Fruit Loops?
Why not? The idea struck me as I watched my kids sift through their favorite cereal, picking out the colors they loved most. Fruit 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.
