Snickerdoodle French Toast

So what are you having for breakfast Christmas morning?

The last thing I want to be doing is spending a lot of time in the kitchen!

With all the holiday crazies going on have you even thought about it?

I’ve got a great suggestion if you need one. We love just about anything Snickerdoodle at our house – cookies, muffins, cupcakes, blondies. So when I happened upon a recipe for Snickerdoodle French Toast over at the Land O’ Lakes website I knew we’d love it.

Snickerdoodle French Toast

The french toast is made the night before so it makes Christmas morning prep simple.

After being dipped in the egg mixture the bread is then coated in crushed up Cinnamon Toast Crunch cereal, (one of my kid’s favorite cereals) and then sits over night in the refrigerator.

The cereal coating gives the french toast some extra cinnamon flavor plus a great crunch!

Of course, the cinnamon goodness is only made better when you smoother it in cinnamon syrup!!

Snickerdoodle French Toast

 

Snickerdoodle French Toast

Ingredients

  • 1 1/4 C half & Half
  • 3 eggs, slightly beaten
  • 2 Tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 5 C cinnamon and sugar crispy sweetened whole wheat and rice cereal, crushed (Cinnamon Toast Crunch)
  • 12 (3/4-inch thick) slices French bread
  • Butter
  • Syrup

Instructions

  • Grease 15x10x1-inch jelly-roll pan.
  • Add together the half & half, eggs, sugar, cinnamon and vanilla in a bowl and mix well.
  • Crush cereal in a plastic bag and then place in a shallow bowl.
  • Dip bread slices in egg mixture then into cereal crumbs, both sides.
  • Place into prepared pan.
  • Cover; freeze until firm (1 to 2 hours or overnight).
  • Can be baked in oven at 425 degrees, uncovered, turning once, for 15 to 20 minutes or until golden brown. I cooked mine on my electric griddle. Serve with butter and syrup.

 

Recipe originally shared over at Portland Mama.

Be sure and leave a comment and let me know what you are having for Christmas morning breakfast.

 

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne

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Comments

  1. says

    This sounds delicious! I think I will be making it for our Christmas morning breakfast! To convert it to gluten free I will probably use Cinnamon Chex cereal, Udi’s GF bread (or something homemade), and real maple syrup. I’m a huge snickerdoodle fan too! Thanks for sharing :)

  2. Amber says

    Zippy Egg Casserole (courtesy of allrecipes.com). It calls for croutons instead of bread and I use the focaccia croutons from Costco. I will also be serving Eggnog French Toast. Darigold has a recipe on their eggnog carton and it only calls for 2 cups of eggnog and the bread…THAT’S IT! (SIMPLICITY my friends!)…and it is DELISH! We use the maple flavored Texas Toast from Winco and I serve it with Almond Syrup.

  3. says

    I usually make homemade cinnamon rolls but my recipe is anything but quick and easy…I am tempted to change it up this year and make this Snickerdoodle French Toast!

  4. Erin says

    Usually we have Ooey Gooey Butterscotch Biscuits, BUT my husband doesn’t care for them. He does love French Toast so I think I will be giving this a try this year. Thanks for sharing!

  5. kelly says

    some kind of egg casserole minus the bread! poor cali if she has to eat gluten free your house is torture! hopefully she can wait til after the holidays!

  6. says

    For the last three years we’ve had toasted bagels with fresh smoked salmon and whitefish salad, along with an assortment of delicous flavored cream cheeses and fresh fruit. If I’m in the mood, I’ll scramble some eggs. The simplicity of our breakfast makes me happy, and yet the decadence of the fish and specialty cream cheeses makes it feel special.

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