FRENCH TOAST CEREAL RECIPES

Steps:

• Cut four 2-inch-thick slices of bread from the center of the loaf (save the rest for another use). Using a paring knife, make a small cut through the bottom of each slice of bread going horizontally to create a pocket for the filling.
• Pour the cereal into a large resealable plastic bag and seal. Using a rolling pin, crush the cereal into pieces; stop before it gets too fine. Pour 2 tablespoons of the crushed cereal into a bowl. Add the cream cheese and chopped strawberries and blueberries and mix.
• In a shallow baking dish, whisk together the half-and-half, vanilla, cinnamon and eggs.
• In a large skillet over medium-low heat, melt 1 tablespoon of the butter.
• Using a spoon, stuff a slice of bread with about 2 tablespoons of the filling. Close the opening and dip into the egg mixture to coat (about 5 seconds on each side). Transfer the bread to the bag filled with cereal and carefully coat each side.
• Cook the bread in the skillet until toasted on both sides, being careful not to burn it, 3 to 4 minutes per side. Transfer to a serving plate.
• Stuff, dip, coat and cook the remaining bread slices one at a time, adding an additional tablespoon of butter to the skillet when cooking each batch (see Cook's Note).
• Serve with whipped cream or maple syrup and garnish with berries and more cereal.

Steps:

• In large bowl, stir together cereals, pretzels and pecans; set aside.
• In small microwavable bowl, microwave butter, syrup, brown sugar and cinnamon uncovered on High 2 minutes, stirring after 1 minute.
• Pour syrup mixture over cereal mixture; stir to coat evenly. Microwave 3 minutes, stopping to stir and scrape sides of bowl after each minute.
• Pour on waxed paper-covered cookie sheet or tray; cool completely. Store in airtight container.