Snickerdoodle French Toast

*Snickerdoodle French Toast*
Serves 6

A very easy make ahead breakfast treat, which goes directly from the freezer to the oven!  Delicious!

1 1/4 cups half and half cream
3 free range eggs, beaten
2 TBS sugar
1 tsp ground cinnamon
1 tsp vanilla
5 cups of cinnamon and sugar crispy sweetened whole wheat and rice cereal, crushed
12 (3/4 inch thick) slices of French bread

To serve:
butter
syrup

Spray a 15 by 10 by 1 inch baking tray with nonstick cooking spray.  Set aside.

Beat together the cream, eggs, sugar, cinnamon and vanilla in a shallow bowl.  Place the crushed cereal in another bowl.  dip the bread slices into the egg mixture, allowing it to sit for several minutes on both sides so that some of it is absorbed by the bread.  Dip the soaked bread into the crushed cereal, coating it on both sides.  Place on the prepared baking tray.  When they are all dipped and coated and place on the pan, cover with cling film and freeze overnight.

The next morning preheat the oven to 220*C/425*F/ gas mark 6.  Bake the tray, uncovered, for 15 to 20 minutes, turning over halfway through the baking period.

Serve warm with butter and syrup.

Note:  I have done this without freezing and it has come out perfectly.  I just placed a thin sliver of butter on top of each and baked  immediately at 200*C/400*F/gas mark 5 for about 15 minutes, turning it halfway through the baking time.  Scrummy Yummy!!
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