Stuffed French Toast
Print
Hand Held Stuffed French Toast
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 6 Servings
Ingredients
  • 4 Cups Total Cereal Or your favorite kind, crushed
  • 6 Whole Eggs Lightly beaten
  • 1 1/2 Cups Milk
  • 1 Teaspoon Vanilla
  • 12 Slices Multi Grain Bread Or your favorite kind
  • 8 Ounces Neufchatel Or regular cream cheese
  • 12 Tablespoons Strawberry Jelly Or your favorite kind, about 3/4 Cup
  • 1 Tablespoon Cinnamon Sugar Optional
  • 1 Tablespoon Butter
Instructions
  1. Place cereal in large ziplock bag and crush cereal by rolling with a rolling pin or crushing the bag with your hands. The finer you make the crumbs the better the cereal will adhere to the french toast. Put crushed cereal on a plate or in pie plate.
  2. Lightly beat the eggs, then add the milk and vanilla. Using a pie plate saves dishes and time because the pie plate is easy to dip the french toast into. One less bowl to clean.
  3. Spread 6 slices of bread with cream cheese, about 2 Tablespoons. Repeat with jelly. Sprinkle some cinnamon sugar over jelly. Place second slice of bread on top.
    Preparing stuffed French toast
  4. Dip sandwich in the egg mixture on both sides. Then dip in the crushed cereal.
  5. Heat a skillet or griddle over medium heat, melt butter to prevent sticking. Fry french toast on both sides until golden brown, about 2 minutes per side.
Recipe Notes

-French toast will keep in the refrigerator for 1 week or freeze for up to 3 months.  Refrigerated toast can be reheated in a toaster oven at 325 for 10 minutes (if frozen add 5 more minutes) or microwaved for 30-45 seconds (if frozen 1 minute).

-Recipe Variation:  Skip the cereal step, it's a bit neater to eat without the cereal but we at On The Go Bites like the crunchy cereal touch.