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Rice Krispy Treat French Toast

Rice Krispy Treat French Toast
French toast is a wonderful breakfast item to put on your weekend breakfast menu. Not only is it delicious, but it is easy to make. This particular french toast recipe is not your usual french toast. Inspired by one of my favorite childhood snacks, this Rice Krispy Treat French Toast recipe is sure to be a hit with the whole family!

To capture the flavor of a rice krispy treat, which is made with just marshmallows, butter and puffed rice cereal, I started my french toast with some marshmallow-infused milk. You can make this on the stovetop or in the microwave, but the milk must be warmed enough to allow the marshmallows to melt into it. The marshmallows sweeten the milk, but a bit of extra sugar pops the subtle vanilla flavor of the marshmallows to make it stand out even more. The milk is cooled and combined with eggs to make the “dip” for the toast.

Once the bread is dipped in the marshmallow milk mixture, the toast is well-coated in puffed rice cereal to give it a crispy outer layer. The rice cereal actually sticks to the moistened bread very well, but you may want to use your hand to gently press it in to place just to ensure that none of the cereal slices off on the way to the pan. Cook the french toast in a lightly buttered skillet over medium heat until it is golden on both sides. I recommend using a lower heat than you might use for regular french toast to prevent the cereal from burning while allowing the center to cook through.

You’ll get hints of marshmallow and plenty of cereal crunch in every bite of this delicious french toast. It’s fun to make and offers a unique breakfast option that you won’t get anywhere else!

Rice Krispy Treat French Toast
1 cup milk
1 cup gently packed mini marshmallows
2 tbsp sugar
1/2 tsp vanilla extract
1/4 tsp salt
2 large or extra large eggs
approx 3 cups rice krispy cereal
4-6 slices sandwich bread (pref. white)
butter, for greasing skillet

In a large measuring cup, combine milk and mini marshmallows. Microwave for about 90 seconds, or until the milk starts to steam, and stir mixture to dissolve the marshmallows. Stir in sugar, vanilla and salt. Allow mixture to cool to room temperature. Whisk in eggs.
Pour marshmallow mixture into a shallow dish, such as a pie plate. Pour rice cereal into another shallow dish. Dip each slice of sandwich bread thoroughly in the marshmallow mixture, letting it soak for about 10 seconds on each side and using a fork to prick small wholes in the bread to allow it to absorb the mixture.
Transfer milk-soaked bread carefully to the cereal using a spatula. Press gently to coat both sides with cereal.
Heat nonstick skillet or griddle over medium heat and lightly grease with butter.
Cool cereal-crusted french toast for about 2-3 minutes per side or until golden and cooked through. Turn the temperature down if necessary to prevent the cereal from burning.
Serve immediately with maple syrup or a dusting of confectioners’ sugar.

Serves 4

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