Perhaps it’s because my parents rarely let us have sweet cereals growing up or maybe it’s because half of my meals during college consisted of big bowls of cereal, but I have always had a complete love affair with Fruity Pebbles. Even now, there are mornings I could make myself a proper meal of eggs, bacon and toast, but find myself reaching for the familiar red box. So after getting caught eating the Pebbles one too many times, I figured out a way to enjoy my favorite cereal in a more “grown up” way. By crushing up my favorite cereal into sweet crumbs, it gives this Fruity Pebbles French Toast a wonderful crunch while the challah bread remains delicate and soft. Surprisingly, this dish it’s not too sweet and is just perfect with a little fruit on top. However, it’s not about restrictions here so if you want to really indulge, drizzle some of my Fruity Pebbles icing on top. Enjoy!
- 4 eggs
- ½ cup half and half
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup Fruity Pebbles, crushed
- 4 slices challah or brioche bread sliced 1-inch thick
- 4 tablespoons salted butter
Fruit Pebbles icing (optional)
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon Fruity Pebbles, crushed
Make the French toast: Into a shallow bowl, whisk together eggs, half and half, vanilla and cinnamon. Place crushed Fruity Pebbles in a shallow pan. Set aside.
Set a large nonstick skillet over medium-low heat and melt butter to coat pan.
Meanwhile, place 1 slice of bread into egg mixture and coat on both sides. Then dip bread into crushed cereal onto both sides pressing gently so that the entire slice is covered. Repeat process with the remaining 3 slices of bread.
Place bread, two slices at a time in the skillet and cook for 4-5 minutes on one side and 2-3 minutes on the other. Repeat this process with the remaining two slices.
Make the icing: Into a small bowl, mix powdered sugar, milk and Fruity Pebbles until smooth.
Serve Fruity Pebbles French toast stacked and drizzle with icing. Garnish with strawberries and blueberries and serve warm!