Cinnamon Toast Crunch™ French Toast

This Cinnamon Toast Crunch French Toast recipe takes all the elements we love about Captain Crunch French Toast – the simplicity, the crunch, the comfort – and adds a layer of warmth and spice that’s simply irresistible. This recipe adds a sweet and crunchy twist to the classic dish, making it a hit for kids and adults alike.

Overhead view of cinnamon toast crunch on plates with fruit on top.

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Breakfast is one of the best meals of the day, isn’t it? I mean, who can resist all those delicious options like Cinnamon Crunch Banana Bread, Banana Bread with Pecans, Cinnamon Banana Muffins or Rhubarb Banana Bread? But if you want to add extra magic to your morning routine, you need to try making Cinnamon Toast Crunch French Toast. Trust me, it’s like taking a trip down memory lane while indulging in pure sweetness. No matter how old you are, there’s just something about that cinnamon-y goodness!

Why You’ll Love This Recipe

  • Effortless Elegance: Craft a gourmet breakfast with minimal fuss.
  • Warm Spices: Enjoy the comforting hints of cinnamon and nutmeg.
  • Crunchy Bliss: Savor the sweet, crispy goodness of Cinnamon Toast Crunch.
  • Top It Your Way: Personalize with your favorite toppings for a perfect start to the day.
  • Easy to Make: This recipe is a breeze for both seasoned and newbie cooks.
  • Customizable Toppings: Add maple syrup, confectioners’ sugar, whipped cream, or fresh fruit to suit your taste.
  • Perfect for Special Occasions: Elevate birthdays, holidays, or weekend brunches with this indulgent treat.
  • Kid-Friendly: Children adore its sweet and crunchy goodness, making breakfast more fun.
Overhead view cinnamon toast crunch ingredients.

Ingredients You’ll Need

  • Challah Slices: The thick challah slices stay moist and custardy when cooked.
  • Eggs: Eggs are used to create the custard-like coating that gives the French toast its classic texture and flavor.
  • Heavy Cream: Using heavy cream instead of milk in the custard helps the coating stick. In a pinch, you can use half-n-half or whole milk.
  • Vanilla Extract: Vanilla extract adds flavor that enhances the overall taste of the French toast.
  • Cinnamon Toast Crunch cereal: The crushed cereal provides a sweet and crunchy outer layer.
  • Cinnamon & Nutmeg: Both cinnamon and nutmeg have warm, aromatic, and slightly spicy flavors that compliments the sweet cereal.
  • Salt: Salt is added to enhance the flavor of the dish and balance the sweetness of the cereal and syrup.
  • Maple Syrup: Maple syrup remains the classic topping for French toast, adding a rich, sweet, and slightly earthy flavor that complements the challah and Cinnamon Toast Crunch coating.
  • Powdered Sugar (Optional): Powdered sugar can still be dusted over the finished French toast for an extra touch of sweetness and visual appeal.

You will also need some butter (salted or unsalted will work) to grease the enameled cast-iron skillet, non-stick skillet or griddle for frying the French toast, giving it a golden and crispy exterior.

How to make Cinnamon Toast Crunch French Toast

Gather the ingredients, set your oven to 200°F and prepare a baking sheet by lining it with parchment paper.

Making the Egg Mixture: Begin by whisking together the eggs, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt in a ” rel=”nofollow”>2 quart baking dish. Thoroughly combine all the ingredients until you have a smooth custard-like mixture. This step forms the foundation for your dredging station.

Overhead view Cinnamon Toast crunch custard ingredients in a shallow dish.
Overhead view of custard ingredients being mixed with a whisk.
Overhead view of custard fully mixed in a glass dish.

Crush the Cinnamon Toast Crunch cereal: Place the cereal in a large freezer resealable plastic bag. Squeeze out excess air and seal it shut. Use a rolling pin to crush the cereal into small pieces. Pour the crushed cereal into another 2 quart baking dish. This serves as the second component in your dredging station.

Overhead view of cereal in a plastic bag along side a rolling pin.
Overhead view of cinnamon toast crunch crumbles in a glass dish.

Soaked Bread: Take two slices and submerge each in the creamy custard. Coat both sides of the bread with the custard. Let any excess mixture drip off. Soak the bread in the custard for up to 15 seconds per side to avoid making it soggy.

Overhead view challah bread in laying in the custard.
Brioche bread in custard.

Coat with cereal: Place the coated bread slices into the crushed Cinnamon Toast Crunch cereal, pressing gently to make the cereal adhere to the bread. Coat both sides evenly.

Overhead view of challah bread dipped into cinnamon toast crunch crumbles.
Overhead view of two pieces of challah bread coated with the cinnamon toast crunch crumbles.

Heat the pan: Heat a non-stick skillet, griddle, or enameled cast-iron skillet over medium-low heat. Add 2 tablespoons of butter and cook until melted and slightly bubbly.

Cast iron pan with melted butter

Cook the French Toast: Place the coated bread slices onto the heated skillet. Cook for 2-3 minutes until golden brown and crispy. You may want to use a paper towel to remove any excess cereal bits between slices from the pan. Drop another tablespoon of butter between cooking the slices.

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Sarah’s Tip

Control Heat: Adjust the heat as needed during cooking. Too high heat can burn the cereal coating, while too low heat may not achieve the desired crispiness.

Maple syrup: If you are using maple syrup from the refrigerator, you may want to heat up before serving so it doesn’t cool down your french toast. Heat it on the stove top or microwave.

Move the cooked French toast to the parchment-lined baking sheet and keep it warm in the oven while you finish cooking the rest.

Cinnamon toast crunch in an enameled cast iron pan.
Cinnamon Toast crunch baked laying on parchment paper on a baking sheet.

Recipe Tips and Tricks

  • Efficient Prep Station: Arrange your station with sliced bread, custard, crushed cereal left to right from the stove for a streamlined assembly line process.
  • Quick Custard Dip: Don’t exceed 15 seconds per side when dipping bread into the custard. Lengthy soaking leads to mushy French toast that may not cook properly.
  • Nonstick Skillet: Use a nonstick skillet to prevent sticking and preserve the integrity of your French toast.
  • Consider Skillet Size: Depending on your challah bread size, you may fit two-three slices of French toast in a 12-inch nonstick skillet.
  • Butter Between Slices: Enhance flavor and prevent burning by adding a tablespoon of butter between each slice of French toast during cooking. This step ensures the slices do not stick and also adds flavor.
  • Use Stale bread: If possible, use slightly stale bread. It absorbs the egg mixture without becoming too soggy, resulting in a better texture.
  • Preheat the Skillet: Ensure your non-stick skillet, enameled cast iron pan or griddle is properly preheated before adding the French toast. This helps achieve a crispier crust.
  • Even Cereal Coating: Press the crushed Cinnamon Toast Crunch cereal firmly onto the brioche slices to ensure an even coating. This helps create a crunchy and flavorful exterior.
  • Control Heat: Adjust the heat as needed during cooking. Too high heat can burn the cereal coating, while too low heat may not achieve the desired crispiness.
  • Keep Warm in the Oven: If you’re making multiple servings, keep cooked slices warm in a low oven (around 200°F or 93°C) placed on a baking sheet while you finish the rest.

Variations

  • Cinnamon Roll French Toast: Mix cinnamon and brown sugar into the egg mixture for an extra burst of cinnamon flavor. Top with cream cheese glaze made from powdered sugar, cream cheese, and a bit of milk.
  • Coconut Crunch French Toast: Mix shredded coconut with crushed Cinnamon Toast Crunch cereal for an added layer of texture and tropical flavor.
  • Chocolate Lover’s French Toast: Add chocolate chips to the egg mixture or sprinkle them between the bread slices for a chocolatey twist. Drizzle with chocolate syrup before serving.
  • Nutty Delight: Incorporate chopped nuts (such as almonds, pecans, or walnuts) into the cereal coating for a nutty crunch.
  • Apple Pie French Toast: Add apple pie spice to the egg mixture and top the finished French toast with caramelized apples and a sprinkle of cinnamon.
  • Berry Blast: Top your French toast with a mixed berry compote (strawberries, blueberries, raspberries) and a dollop of whipped cream.
  • Maple Pecan: Drizzle warm maple syrup over your Cinnamon Toast Crunch French Toast and sprinkle with chopped pecans for a classic combination.
close-up-view-of-maple-syrup-drizzled-on-top-of-cinnamon-toast-crunch

Recipe Substitutions

  • Cereal Coating: Instead of Cinnamon Toast Crunch cereal, use Cocoa Puffs, Reece’s Peanut Butter Puffs, Count Chocula, or Apple Jacks for a different texture and flavor.
  • Heavy Cream: Substitute heavy cream with an equal amount of whole milk, half-and-half, or a non-dairy milk like almond milk, depending on your dietary preferences. Heavy cream provides the best coating for the cereal to stick to the bread.
  • Granulated Sugar: Swap granulated sugar with brown sugar, honey, maple syrup, or a sugar substitute like stevia or erythritol for a lower-calorie option.
  • Salt: Substitute salt with sea salt, or omit it if you prefer a lower-sodium option.
  • Nutmeg: Nutmeg can be replaced with ground cinnamon or a spice blend like pumpkin pie spice for a different flavor profile.
  • Butter for Cooking: Replace butter with grape seed oil, vegetable oil, coconut oil, or a non-dairy butter substitute for frying the French toast slices.

Storage Tips

  • Cool Completely: Allow the cooked French toast to cool to room temperature before storing. This prevents condensation and helps maintain its texture.
  • Refrigeration: Place the French toast in an airtight container. If stacking slices, separate them with parchment or wax paper to prevent sticking, or individually wrap each piece in foil. Refrigerate for up to 4 days.
  • Freezer Storage: Cinnamon Toast Crunch French Toast can be stored in the freezer for 2-3 months. Store in freezer bags and separate layers with parchment paper.

Reheating

  • Reheating from Frozen: When reheating frozen French toast. Preheat to oven 350°F (175°C) oven, place French toast on a baking sheet, and heat for about 10-15 minutes until warmed and crispy.
  • Reheating from Refrigerated: Heat a nonstick skillet over medium-low heat. Add the French toast to the skillet and cook for 2 to 3 minutes per side or until warmed through.
  • Microwave with Caution: While the microwave is a quick option, it can make the French toast slightly soggy. Use short bursts of low to medium heat to try and prevent this.

FAQ’s about Cinnamon Toast Crunch French Toast

What type of bread is best for Cinnamon Toast Crunch French Toast?

Challah or brioche bread is often recommended for its richness and ability to hold the cereal coating, but you can use your favorite bread.

What toppings go well with Cinnamon Toast Crunch French Toast?

Popular toppings include maple syrup, confectioners’ sugar, whipped cream, fresh berries, and sliced bananas. You can get creative with your choice of toppings.

How do I prevent the cereal coating from falling off during cooking?

Press the crushed cereal firmly onto the bread slices to ensure it adheres well. Cooking over medium-low heat and flipping gently can also help prevent the coating from falling off.

How can I prevent the Cinnamon Toast Crunch cereal from burning?

To prevent the Cinnamon Toast Crunch cereal from burning, heat your griddle or skillet over medium-low rather than high heat. This will allow the French toast to cook evenly without the cereal burning. Also, press the cereal coating firmly onto the bread slices so it adheres well and doesn’t move around while cooking.

Close up view of cinnamon toast crunch french toast with fruit on top.

Let me know if you try this delicious Cinnamon Toast Crunch French Toast recipe! Leave a comment, and if your family loves it as much as mine, give it a five-star ⭐️ rating! Subscribe to our mailing list to receive more delicious recipes.

Close-up view of cinnamon toast crunch on a plate with fruit on top.

Cinnamon Toast Crunch French Toast

Sarah Allison
This Cinnamon Toast Crunch French Toast recipe is simple and crunchy with a touch of warmth and spice. Perfect for kids and adults alike!
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6

Ingredients
  

  • 4 cups Cinnamon Toast Crunch cereal, coarsely crushed
  • 1 cup heavy cream
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • 1/4 teaspoon nutmeg
  • 6 1-inch slices of challah
  • 4 tablespoons butter, for cooking
  • Optional ingredients: confectioners' sugar, maple syrup, whipped cream, and/or fresh fruit

Instructions
 

  • Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
  • Whisk together the eggs, heavy cream, sugar, vanilla extract, cinnamon, salt and nutmeg in a wide shallow baking dish until combined, about 30 seconds.
  • Pour the Cinnamon Toast Crunch cereal into a large freezer bag. Squeeze out excess air and seal it shut.
  • Use a rolling pin to crush the cereal until it resembles crushed crackers. The texture will be a combination of coarse and finer bits.
  • Transfer the crushed cereal to another wide, shallow baking dish. This serves as the second element in your dredging station.
  • Take two slices of bread and place them in the custard to coat. Flip the bread over to coat the other side. Soak the bread in the custard for no more than 15 seconds per side to avoid making it soggy.
  • Transfer the two pieces of bread to the dish with the crushed cereal and coat both sides evenly.
  • Heat a nonstick skillet, griddle, or enameled cast-iron skillet over medium-low heat. Add 2 tablespoons of butter and cook until melted and slightly bubbly.
  • Cook 2-3 pieces of French toast until golden brown, 2 to 4 minutes per side.
  • Transfer the cooked French toast to the parchment-lined baking sheet and keep warm in the oven while cooking the rest.
  • Continue with the remaining bread, adding another tablespoon of butter to the skillet before cooking each slice, allowing the butter to melt before adding the bread to the pan.

Notes

Storage Tips

    • Cool Completely: Allow the cooked French toast to cool to room temperature before storing. This prevents condensation and helps maintain its texture.
    • Refrigeration: Place the French toast in an airtight container. If stacking slices, separate them with parchment or wax paper to prevent sticking, or individually wrap each piece in foil. Refrigerate for up to 4 days.
    • Freezer Storage: Cinnamon Toast Crunch French Toast can be stored in the freezer for 2-3 months. Store in freezer bags and separate layers with parchment paper.

Reheating

    • Reheating from Frozen: When reheating frozen French toast. Preheat oven to 350°F (175°C), place french toast on a baking sheet, and heat for 10-15 minutes until warm and crispy.
    • Reheating from Refrigerated: Heat a nonstick skillet over medium-low heat. Add the French toast to the skillet and cook for 2 to 3 minutes per side or until warmed.
    • Microwave with Caution: While the microwave is a quick option, it can make the French toast slightly soggy. Use short bursts of low to medium heat to prevent this.

Nutrition

Calories: 400kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 107mgSodium: 524mgPotassium: 137mgFiber: 1gSugar: 23gVitamin A: 675IUVitamin C: 0.2mgCalcium: 37mgIron: 0.4mg
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