Christmas French Toast Dippers
*1 pound 8 ounce Loaf Texas Toast, each slice cut into 3 strips, cut strips first so they can dry out a little before dipping
*1/4 cup Heavy Whipping Cream
*1/4 cup Milk
*2 teaspoons Ground Cinnamon
*1/4 cup Brown Sugar
*1/4 cup Powdered Sugar
*2 teaspoons Ground Cinnamon, mix in with powdered sugar
*Pinch Sea Salt
*1 tablespoon Vanilla
*1/4 teaspoon Almond Extract
*cooking spray or melted butter in food safe sprayer, for baking
In a medium-sized bowl beat together the eggs, cream, milk, cinnamon/powder sugar, brown sugar, salt, vanilla and almond extract.
*2 and 1/2 cups Holiday Captain Crunch Cereal, crushed into crumbs
*1 and 1/2 cups Plain Panko Bread Crumbs
*3 tablespoons Melted Butter
In a bowl combine cereal and bread crumbs and drizzle in melted butter, stir together. Set aside.
Place the the 2 bowls by each other egg mixture and cereal mixture, quickly dip each individual bread strip into the egg mixture and flip to get both sides coated. Then place into the cereal mixture making sure all sides are coated well with the cereal mixture.
Set coated strips onto a parchment covered 1/2 baking sheet, I used 2 parchment 1/2 covered baking sheets.
After dipping all strips/dippers are coated, then flash freeze 30 minutes to hour.
Remove from the freezer and place in 2 ziplock freezer bags and freeze until ready to use.
I would use them within a couple of weeks for best results.
Bake in a preheated 425*F. oven for 15 to 20 minutes, using Silpats or parchment paper on a half baking sheet for crispy outside texture and spray the tops with Pam cooking spray or put melted butter in a food sprayer on the Christmas French toast dippers.
Note: You can also remove strips/dippers from the freezer in small amounts and bake in small batches on 1/4 baking sheet.
Dip crispy baked French toast dippers in maple syrup, vanilla yogurt or in any syrup or sauces of your choice.
Recipe adapted from Food Network