Sweet and Crunchy French Toast

Hannah Baisdon


Honey wheat bread and Kellogg’s Frosted Flakes® cereal turn this make-ahead casserole into a power-packed breakfast entrée. Serve it the morning after a slumber party or before an activity-packed day.

pinch tips: How to Crack an Egg with One Hand






20 Min


3 Hr


8 gal
honey wheat bread
12 oz
evaporated milk
1 1/2 c
egg proarduct
1/3 c
1 Tbsp
vanilla extract
2 tsp
2 c
frosted flakes cereal
2 Tbsp
butter melted
3 c
fresh berries of choice
1 c
maple syrup

Directions Step-By-Step

Diagonally cut each bread slice in half. Arrange in single layer in 13 x 9 x 2-inch baking dish coated with cooking spray.

2. In medium bowl whisk together milk, egg product, sugar, vanilla and cinnamon. Evenly pour over bread slices. Cover and refrigerate for 2 to 24 hours. Use spatula to turn bread slices once. 3. Bake, uncovered, at 375°F for 20 minutes. Meanwhile, in small bowl combine KELLOGG'S FROSTED FLAKES cereal and butter. Evenly sprinkle over casserole. Bake, uncovered, at 375°F about 20 minutes more or until knife inserted near center comes out clean. Let stand for 5 minutes. 4. Cut into 8 rectangles. Transfer to serving plates. Sprinkle with berries. Serve with syrup.

About this Recipe

Course/Dish: Breakfast Casseroles