Johnnie Vassar

Is this breakfast… or dessert? RECIPE BELOW ⬇️

Honestly, I don’t know but I made French toast with homemade Cinnamon Toast Crunch ice cream, so let’s get into it.

CINNAMON FRENCH TOAST

Ingredients:
• 1 loaf day-old brioche or your preferred French-toast bread
• 2 eggs
• 1/4 cup milk
• 1 tsp vanilla paste or extract
• 1 tsp cinnamon
• Pinch of nutmeg
• Pinch of salt
• Unsalted butter, for cooking

Cinnamon-sugar coating:
• 2 tsp cinnamon
• 4 tbsp granulated sugar

Steps:
1. Slice the bread into 3/4-inch-thick pieces.
2. Whisk together the eggs, milk, vanilla, cinnamon, nutmeg, and salt.
3. Dredge the bread in the mixture.
4. Heat 1 tbsp butter in a nonstick pan over medium heat.
5. Cook the French toast on both sides until golden brown.
6. While it’s still warm, coat it in the cinnamon-sugar mixture.
7. Keep warm in a 180°F oven until ready to serve.

CINNAMON TOAST CRUNCH ICE CREAM

Ingredients:
• 2 cups Cinnamon Toast Crunch cereal, divided
• 1 1/4 cups whole milk
• 1 3/4 cups heavy cream
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Steps:
1. Steep 1 1/2 cups of the cereal in the milk and heavy cream for 30–45 minutes.
2. Strain the mixture through a fine-mesh strainer and gently press the cereal to extract the liquid.
3. Whisk in the sugar, vanilla, and cinnamon until the sugar dissolves.
4. Chill the cereal-milk base, then churn it according to your ice-cream maker’s instructions.
5. Add the remaining 1/2 cup of crushed cereal during the last couple of minutes of churning.

Serve the warm French toast with maple syrup and a scoop of homemade cereal-milk ice cream.

So what’s the verdict—breakfast, dessert, or both?

#frenchtoast #cerealmilkicecream #cinnamontoastcrunch #breakfastideas #brunch