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Fruity Pebbles French toast topped with bananas, blueberries and sweetened condensed milk

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
Cook Time 20 minutes
Total Time 40 minutes
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.