Cereal Milk Fruity Pebbles French Toast

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Golden French toast made with fruity cereal milk and finished with a colorful cereal crunch.

The milk at the bottom of a bowl of cereal might be the best part. It’s sweet, full of flavor, and a little reminder of childhood breakfasts. This Fruity Pebbles French toast takes that last-sip goodness and turns it into an entire breakfast.

Thick slices of bread soak up a vanilla custard made with cereal-infused milk, then cook in butter until golden. Finish with whipped cream, fresh fruit, and a sprinkle of Fruity Pebbles for crunch.

It’s a fun breakfast for birthdays, weekend brunch, or a morning when you feel like making something a little extra.

It Starts With the Cereal Milk

Before making the French toast, you’ll soak Fruity Pebbles in whole milk. In about 15 minutes, the milk takes on the cereal’s sweet, fruity flavor.

Strain out the softened cereal, then measure the infused milk for your French toast mixture. Save fresh cereal for the topping—that’s where you want all that colorful crunch.

Tips for the Best French Toast

Choose thick, sturdy bread. Brioche and challah make especially rich French toast. Slightly dried or day-old slices absorb the custard while holding together.

Keep an eye on the heat. The sugar in the cereal milk encourages browning. If the bread darkens too quickly, lower the heat so the center has time to cook.

Save the crunch for serving. Sprinkle the extra Fruity Pebbles on at the last minute so they stay crisp.

Make it as sweet as you like. The cereal already flavors the milk, so the extra sugar is optional. Sweetened creamer and toppings will add more sweetness, too.

Keep batches warm. Place cooked slices in a single layer on a baking sheet in a 200°F oven while you finish the remaining French toast. Add toppings just before serving.

A Note About the Coffee Creamer

The ½ cup of coffee creamer is an optional addition to the custard. It adds richness and, depending on the variety, extra sweetness and flavor.

Without it, use the recipe’s 1 cup of cereal milk as written. With it, you’ll have more custard available, so avoid soaking the bread longer simply to use it all.

Making Ahead and Storing

You can prepare the cereal milk the night before. Cover and refrigerate it, then measure out what you need when you’re ready to cook.

Store leftover cooked French toast without toppings in a covered container in the refrigerator for up to 3–4 days. Reheat until hot, then add fresh fruit, whipped cream, and cereal just before serving.

Any unused cereal milk that has stayed separate from the raw eggs can be refrigerated and enjoyed separately.

Cereal Milk Fruity Pebbles French Toast

Golden French toast made with fruity cereal milk and finished with a colorful cereal crunch.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings (2 slices each)

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Cereal milk

• 2 cups whole milk
• 1 cup Fruity Pebbles cereal
• 1 tablespoon granulated sugar optional

French toast

• 3 large eggs
• 1 cup prepared cereal milk
• ½ cup coffee creamer optional; see notes
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 8 thick slices brioche, challah or another sturdy bread preferably day-old
• 2 tablespoons butter divided, plus more as needed

Optional toppings

• whipped cream
• fresh berries or sliced bananas
• additional Fruity Pebbles cereal
• sweetened condensed milk, maple syrup or honey

Equipment

• Fine-mesh sieve
• Shallow baking dish or wide bowl
• Large skillet or griddle

Method

 

1. Make the cereal milk. Pour the whole milk over the Fruity Pebbles, stir gently and let soak 10–15 minutes. Strain through a fine-mesh sieve, gently pressing the cereal to release the milk. Taste, stir in the optional sugar if desired, and measure 1 cup for the French toast.
2. Mix the custard. In a shallow dish or wide bowl, whisk the eggs, measured cereal milk, vanilla, cinnamon and salt. Whisk in the coffee creamer now, if using.
3. Dip the bread. Heat a large skillet or griddle over medium heat and melt a little butter. Dip each slice in the custard, turning to coat both sides; give thick bread a few seconds to absorb, then let the excess drip off. Softer bread needs a quicker dip.
4. Cook until golden. Cook without overcrowding, about 2–3 minutes per side, until golden brown and cooked through. Lower the heat slightly for very thick slices. Repeat, adding butter between batches.
5. Top and serve. Serve warm with whipped cream, fresh fruit and a sprinkle of fresh Fruity Pebbles. Finish with a drizzle of sweetened condensed milk, maple syrup or honey.

Notes

Coffee creamer: The ½ cup of creamer is optional and adds richness. Plain or vanilla works well; sweetened creamer adds sweetness, so you may want to skip the sugar in the cereal milk. With creamer you’ll have extra custard, so don’t over-soak the bread just to use it all.

Keep batches warm: Hold cooked slices in a single layer on a baking sheet in a 200°F oven.

Make ahead & storage: Make the cereal milk the night before and refrigerate. Store leftover French toast (without toppings) covered in the fridge for 3–4 days; reheat, then top just before serving.

A Colorful Start to the Morning

With its golden edges, fruity flavor, and crunchy cereal topping, this French toast makes breakfast feel like a treat. Put out a few toppings, let everyone build their own plate, and enjoy it while it’s warm.