Saturday breakfast is a big deal at our house. It’s the one day a week that I can really afford to take the time to make a nice breakfast. One Saturday, I asked the Munchkin what he would like for breakfast and he told me that he couldn’t decide whether the wanted Trix or French Toast. I’m not sure what came over me, but without hesitation, I replied, “This is easy. Let’s do both!” And right then, my Trix-Crusted French Toast recipe was born.
I wasn’t quite sure how it would turn out, but man was I pleasantly surprised. Even the Hubs, who was giving me some serious side-eye as I started to crush the Trix, ended up being a fan. If you are looking for something to really wow your kids or perhaps just re-capture a small piece of your childhood, this recipe is for you. With that said, let’s get cooking.
Servings: 3-4 · Prep time: 5 min · Cook time: 16 min · Ready in: 21 min
Ingredients
- 2 jumbo eggs
- 1/3 cup of unsweetened almond milk
- 2 cups of Trix cereal
- 6 slices of Texas toast
- 1 teaspoon of cooking oil
Method
Whisk together the eggs and almond milk in a medium-sized bowl. Set the bowl aside.
Pour the Trix cereal into a food processor and pulse until the cereal is the texture of Panko bread crumbs. Pour the cereal crumbs into a separate medium-sized bowl and set it aside.
In a large skillet, bring the cooking oil to a medium heat. While the oil is heating up, dredge a slice of the Texas toast into the egg-milk mixture, then coat both sides of the bread in the cereal crumbs. Transfer the cereal coated toast to the skillet and cook for about four minutes per side before removing from the skillet. Repeat this step until all of the toast has been used.
Finally, plate, serve and enjoy. (If you really want to set the mood, go ahead and turn on some Saturday morning cartoons.)
