Baked Cinnamon French Toast
Treat your family to this fabulous French toast next weekend. Baking the whole batch instead of frying of individual pieces, allows everyone to sit down and enjoy breakfast together.
- 3 eggs (slightly beaten)
- 2/3 cup fat-free milk or evaporated fat-free milk
- 2 tablespoons sugar, divided
- 1 1/2 teaspoons vanilla
- 3/4 teaspoon cinnamon, divided
- 8 slices (1-inch thick) French or Italian bread (about 3- to 4-inches in diameter)
- 1 cup Kellogg's® Rice Krispies® cereal
- 2 medium bananas, sliced or 2 cups sliced fresh strawberries
- 1/2 cup maple syrup, warmed
1. In shallow dish stir together eggs, milk, 1 tablespoon of the sugar, vanilla and 1/2 teaspoon of the cinnamon. Dip bread slices into egg mixture, turning to generously coat both sides. Place on 15 x 10 x 1-inch baking pan coated with cooking spray. 2. Bake at 450° F about 11 minutes or until light brown. 3. Meanwhile, in small bowl stir together remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon. 4. Turn bread slices. Sprinkle with KELLOGG'S RICE KRISPIES cereal. Lightly press cereal into bread. Sprinkle sugar-cinnamon mixture over cereal. Bake at 450° F about 5 minutes more or until light brown. 5. Top each slice with some banana slices. Serve with syrup.
Prep Time: 15 minutes Total Time: 35 minutes Servings: 4
®, ™, © 2011 Kellogg NA Co. Kellogg Kitchens® recipes are the property of the Kellogg Company. _________________________________________________________________________________________________________________________ Recipe: No-Bake Lemon Cream & Coconut Icebox CupcakesRECIPES FROM THE KITCHN
Lemon Cream & Coconut Icebox Cupcakes makes 24 cupcakes
2 ounces cream cheese, very soft 2 cups whipping cream 1/3 cup powdered sugar 1/4 teaspoon salt 2 large lemons, zested and juiced (about 1/3 cup juice) 72 Nilla wafers (from 1 box) 1 cup sweetened coconut flakes 24 raspberries, fresh or frozen and defrosted
Whip the cream cheese until very soft in the bowl of a stand mixer (or use a large bowl and hand mixer). Gradually whip in the cream. When it has been smoothly combined with the butter, add the powdered sugar, salt, and lemon zest (about 2 tablespoons). Whip until the cream forms firm peaks, then slowly beat in the lemon juice. Continue beating until completely combined. The cream should still hold soft peaks.
Place a Nilla wafer in a cupcake paper or in a ramekin. Smear about a tablespoon of cream on top of the wafer. Smear cream on another wafer and put it on top, then repeat once more, for a total of three layers. Sprinkle coconut generously over the stack. Repeat until you've used up all the wafers and cream. Top each with one raspberry.
Refrigerate for at least 4 hours, or until the stack has softened into a cakey texture.