Fruit Pebble French Toast
A fun and colorful breakfast treat featuring crispy, Fruity Pebble-coated French toast.
8
slices Brioche bread
2
large Eggs
1/2 cup
Milk
1 tsp
Vanilla extract
1/4 tsp
Ground cinnamon
See all 8 ingredients ↓
A fun and colorful breakfast treat featuring crispy, Fruity Pebble-coated French toast.
Instructions
- In a shallow dish, whisk together all Custard ingredients until well combined.
- Place Fruit Pebbles cereal in a separate shallow dish.
- Dip each slice of Brioche bread into the Custard mixture, ensuring both sides are coated.
- Press the Custard-soaked bread into the Fruit Pebbles, coating both sides completely.
- Melt Butter in a large skillet over medium heat.
- Cook the coated bread for 2-3 minutes per side, or until golden brown and crispy.
- Serve immediately with Maple syrup.
-
8
8
slices Brioche bread
-
2
240
large Eggs
-
1/2 cup
120
Milk
-
1 tsp
5
Vanilla extract
-
1/4 tsp
1.25
Ground cinnamon
-
1 cup
120
Fruit Pebbles cereal
-
2 tbsp
30
Butter
-
2 tbsp
30
Maple syrup
Equipment
- Shallow dishes
- Whisk
- Large skillet
Instructions
- In a shallow dish, whisk together all Custard ingredients until well combined.
- Place Fruit Pebbles cereal in a separate shallow dish.
- Dip each slice of Brioche bread into the Custard mixture, ensuring both sides are coated.
- Press the Custard-soaked bread into the Fruit Pebbles, coating both sides completely.
- Melt Butter in a large skillet over medium heat.
- Cook the coated bread for 2-3 minutes per side, or until golden brown and crispy.
- Serve immediately with Maple syrup.
Nutrition per serving
You May Also Like
Aunt Petunia's Pickled Beet & Blood Orange Salad
No reviews yet
Grandpa Fitzwilliam's Pheasant Pithivier
No reviews yet
Aunt Clementine's Cardamom and Rosewater Rice Pudding
No reviews yet
Grandpa Silas’s Oyster and Spinach Stuffing
The Governor's Grand Marnier Crème Renversée
No reviews yet
The Governess's Pistachio Rosewater Baklava
No reviews yet
Comments