I wanted to come up with a clever name for these and that was the best I could do. I’m normally more creative but the fat might be finally going to my head.
I really love french toast and haven’t made a variation on it yet, so I figured it was time. I think this would be good in a bread pudding too, but this way is easier and quicker. Plus, how can you go wrong with a maple syrup-vanilla glaze? You can’t.
Definitely my one piece of advice for these is to watch them closely and maybe even undercook, because you can always pop them back in the oven, but if you keep them in too long they can get very dry. Also feel free to use whatever cereal you like – I happened to have Cocoa Krispies, so I used those. I think they’d be good with Cap’n Crunch or my all time favorite, Quaker Oh’s.
4 slices country white bread
1 cup Cocoa Krispies + 2 tbsps (for egg mixture)
1/3 cup whole milk
1/2 tsp cinnamon
1 tbsp powdered sugar
Maple Vanilla Glaze NEEDS:
1/2 cup maple syrup
3/4 cup powdered sugar
2 tbsps whole milk
1 tsp vanilla extract
Preheat oven to 375.
1. Make assembly station. Pour cocoa krispies into a plate or shallow dish and mix with 1 tbsp powdered sugar. Mix together eggs, cinnamon, milk, and the 2 tbsps cocoa krispies in a bowl.
2. Cut crusts off of the white bread, and then slice them into thirds.
3. Make the balls! Wet your hands with a little water and form each bread strip into a ball. Dunk in the egg mixture, then roll around in the cocoa krispies. Squish them in your hands a bit to make sure the cereal really sticks, and then place on a greased baking sheet.
4. When all the balls are dunked and rolled, pop them in the oven for 7-10 mins, or until crisped on the outside and fluffy on the inside.
5. Make glaze. Add powdered sugar, milk, vanilla, and maple syrup into a bowl and whisk together until smooth.
6. Go ahead. Dunk, take a bite, and test it out. You know you want to.