Look for the seal.

Cereal French Toast



– 3 eggs, room temperature – 1 cup Real California milk, room temperature – 1/4 teaspoon salt – 1/4 teaspoon nutmeg – 1 teaspoon ground cinnamon – 1 teaspoon vanilla extract – 6 slices brioche sandwich bread – 2 cups corn flakes cereal – 2 teaspoons Real California butter To serve: – maple syrup – Real California whipped cream – fresh berries Butter, Cream, Milk, Kid Friendly, Cereal Milk, French Toas
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Whisk together eggs, milk, salt, nutmeg, cinnamon and vanilla in a large bowl. Set aside.

Place corn flakes in a large sealable bag. Crush with a large spoon or rolling pin into flakes 1/2 they size. Transfer to a casserole dish.

Working in batches, place bread slices in a large dish. Pour egg/milk mixture over bread making sure mixture is soaked trough on both sides. Let each slice soak for 10 minutes.

Melt butter in a large skillet over medium heat.

Transfer soaked bread to dish with cereal flakes. Cover both sides of bread with cereal flakes, pressing down with a large spoon to make flakes adhere to bread. Immediately transfer to hot skillet. Repeat with remaining bread slices.

Cook each coated bread slice on skillet for 3-4 minutes on each side or until flakes are golden brown. Add more butter if necessary. Transfer to a serving plate. Serve with maple syrup, whipped cream and fresh berries.

Recipe and image courtesy of Ericka Sanchez / @nibblesnfeasts