Fruit Pebble French Toast
A slightly more refined version of the classic, with a richer custard and a hint of citrus.
8
slices Challah bread
3
large Eggs
1/2 cup
Heavy cream
1 tbsp
Vanilla extract
1/4 tsp
Ground cinnamon
See all 10 ingredients ↓
A slightly more refined version of the classic, with a richer custard and a hint of citrus.
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 Challah 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 3-4 minutes per side, or until golden brown and crispy.
- Serve immediately with Maple syrup and Fresh berries.
-
8
8
slices Challah bread
-
3
360
large Eggs
-
1/2 cup
120
Heavy cream
-
1 tbsp
15
Vanilla extract
-
1/4 tsp
1.25
Ground cinnamon
-
1 tsp
5
Orange zest
-
1 1/2 cup
180
Fruit Pebbles cereal
-
3 tbsp
45
Butter
-
3 tbsp
45
Maple syrup
-
1/4 cup
60
Fresh berries
Equipment
- Shallow dishes
- Whisk
- Large skillet
- Zester
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 Challah 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 3-4 minutes per side, or until golden brown and crispy.
- Serve immediately with Maple syrup and Fresh berries.
Nutrition per serving
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