Ingredients
1 ¼ c + 1 tbsp milk, divided
¾ - 1 c Cinnamon Toast Crunch
3 - 4 slices of white bread
¾ tbsp cinnamon
½ c dulce de leche
1 tsp vanilla extract, divided
½ c sifted confectioner’s sugar
vegetable oil
¼ tsp salt
¼ c white sugar
2 eggs
Tools
mesh strain
bowl
deep pot
whisk
shallow bowl
torch
drying rack
Directions
Step 1
Prepare cereal milk by adding 1/2 cup of Cinnamon Toast Crunch to 1 1/4 cups of milk. Allow to steep for 30 minutes. Stir & strain through a mesh sieve.
¾ - 1 c Cinnamon Toast Crunch
1 ¼ c + 1 tbsp milk, divided
mesh strain
Step 2
Spread 1 tablespoon of dulce de leech on each side of bread. Stack slices of bread on top of each other. Cut off crusts, if desired.
½ c dulce de leche
3 - 4 slices of white bread
Step 3
In a bowl, whisk eggs, 1 cup of cereal milk, 1/2 teaspoon vanilla extract, 1/4 tablespoon cinnamon & 1/4 teaspoon of salt until well combined. Quickly dunk toast into batter (3-4 seconds per side) & ensure that all sides have been submerged.
2 eggs
1 tsp vanilla extract, divided
¾ tbsp cinnamon
¼ tsp salt
bowl
Step 4
Add the oil to a deep pot & heat to 190°C. Fry each side for 2 minutes, rotating frequently. Once crisp, remove from the oil & place on a drying rack. Allow to cool.
vegetable oil
deep pot
drying rack
Step 5
As it cools, prepare powdered sugar glaze. In a bowl, whisk together sifted powdered sugar, 1/2 teaspoon vanilla extract & 1 tablespoon milk. Add more milk to thin the glaze to your desired consistency.
½ cup sifted confectioner’s sugar
1 tsp vanilla extract, divided
1 ¼ c + 1 tbsp milk, divided
whisk
Step 6
To another shallow bowl, mix sugar & 1/2 tablespoon cinnamon. Place the toast in the bowl & coat all sides. Brûlée, if desired, then top with powdered sugar glaze & crushed Cinnamon Toast Crunch.
¾ tbsp cinnamon
¼ c white sugar
shallow bowl
bowl
torch
