Medley Crunch French Toast Food

MEDLEY CRUNCH FRENCH TOAST

Steps:

• In 10- to 12-inch skillet, heat oil over medium heat.
• Place lightly crushed cereal in shallow bowl.
• In large bowl, beat eggs, milk and cinnamon until well blended.
• Dip bread into egg mixture; coat with cereal, pressing cereal onto bread to adhere. Place in skillet.
• Cook bread over medium heat until golden brown on each side. Serve warm French toast with honey or maple-flavored syrup.

SALAD CRUNCHIES SEED MEDLEY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper; this will help later when putting the medley in a container.
• Combine pepitas, sunflower seeds, flax seeds, egusi, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl. Mix together using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while mixing. Drizzle remaining olive oil in and continue mixing. Season with salt, cayenne, and ground peppercorns; mix until well combined. Pour mixture onto the prepared baking sheet and spread out in a single layer.
• Bake in the preheated oven for 10 minutes. Remove from oven and stir well. Bake for another 5 minutes and stir again. Check egusi seeds as they will be the first seeds that show signs of roasting by turning brown. Bake for 5 more minutes, checking in after 3 minutes without opening oven door. Once egusi are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off the heat and open the oven door. Leave the seeds inside with the door open for 10 minutes.
• Remove baking sheet and let seeds cool on the sheet, stirring occasionally. Once completely cooled, store in an airtight container for up to 3 weeks.

CEREAL-CRUNCH BAKED STRAWBERRY FRENCH TOAST

Steps:

• Heat oven to 425°F. Grease 15x10x1-inch pan.
• In medium bowl, beat eggs, milk, sugar, vanilla and cinnamon. In food processor, place 4 cups of the cereal; process until coarsely crushed. Transfer crushed cereal to pie plate or shallow dish. Dip each bread slice into egg mixture, making sure to coat both sides. Coat each slice with crushed cereal. Place in pan.
• Bake 15 to 20 minutes or until golden brown, turning once halfway through bake time. Serve with strawberries, syrup and whipped topping. Top with remaining 1/2 cup whole cereal pieces.

CAPN CRUNCH-COATED FRENCH TOAST

Steps:

• In a blender. Blend 3 cups of Cap'n Crunch Cereal. Pour out on a plate or large bowl big enough to lay a slice of bread inches If you do not have a blender, you can put the cereal in a ziplog type bag and roll with a rolling pen or a glass. Set aside.
• In a bowl, (I use a square plastic dish the kind you put left over in and put in the fridge because it fit the bread slices so well). Break open the eggs and put them in the bowl. Add sugar and milk. Beat with a wisk or fork till blended as well as possible. Perfection is not needed here.
• When having kids help, it's better to freeze the bread the night before so it doesn't fall apart easily in the egg mixture. My kids over soak them in the mix and freezing the bread keeps it from getting too soggy and falling apart.
• Preheat your oil in a frying pan on medium heat.
• Dip the bread in the egg mixture, put in the Cap'n Crunch that was blended down to a fine golden mix. Coat the bread that was dipped in the egg mixture with the cereal mixture. Cook about a minute on each side or until golden light brown. Place on plate. Repeat till all the french toast is cooked. Serve with syrup or can be eaten without as finger food as this french toast is sweet just on it's own.