Golden Grahams is easily in my top 3 cereals of all time. Right up there with Pops and Cookie Crisp. In fact, I just had to stop writing and go have a bowl, that’s how much I love them. There’s just something about that golden crunchy flavor that is completely, totally, undeniably irresistible.
I can’t take credit for the concept of cereal-coated French toast. I’m pretty sure there’s some sort of Cap’n Crunch version taking over the internets, and recently The Brit and I watched a Diners, Dine-Ins and Drives that featured a PB&J French toast with Frosted Flakes on the outside. That’s honestly what prompted the ridiculousness you see on your screen.
I don’t often buy cereal. I much prefer a hot breakfast, and as far as The Brit is concerned, if his meal isn’t hot, he didn’t eat. That’s right, he simply doesn’t count it as a meal if the food’s not cooked. So there’s not a whole lot of cereal-for-dinner happenin’ around here.
This recipe makes enough for just 4 slices of French toast, enough for two people. It’s pretty decadent, so if you’re putting eggs, bacon, or sausage on the side, this could easily feed four people too. A perfectly sweet little addition to your savory breakfast, if you asked me.
Feel free to swap in Nutella, or any of the other Hershey’s spreads. This chocolate almond one is by far my favorite. It tastes exactly like a Hershey’s Almond Kiss without the crunch. If you want to add that almond crunch back into your S’mores French toast, top each slice with some slivered almonds. This is a dish that works as well for breakfast as it does dessert. I can’t wait to hear what you think!
- 2 large slices of white bread, sliced in half
- 1 cup Golden Grahams cereal, crushed
- 1 egg
- 1/2 cup half and half
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter
- 1/2 cup Hershey's Chocolate Almond spread
- 1/2 cup Marshmallow fluff
Slice pieces of white bread in half and set aside.
Crush Golden Grahams cereal until you have fairly small crumbs. Some bigger pieces are okay, but the majority should be small crumbs. Pour out onto a medium-sized plate. Set aside a small amount of crumbs for garnish.
In a medium bowl, combine egg, half and half, and cinnamon. Whisk with a fork until completely combined.
Soak the first piece of bread in the egg mixture for about a minute.
Pull bread from egg mixture, then press it into the cereal crumbs. Make sure the bread gets completely coated in crumbs.
Heat butter in a frying pan on medium heat.
When butter is melted, slide it evenly across the pan, then place coated bread in the pan to cook. Once you place the first piece of bread in the pan, start the second one coating in the egg mix.
After about a minute and a half, check the bottom of the bread slice for a golden brown color. If it is golden brown, flip the bread. While it is cooking on the other side, coat the soaking bread in cereal crumbs to be ready for cooking.
When the first slice of French toast is cooked, remove it to a plate and cook the second slice. Repeat the above process until all 4 slices are cooked.
Place chocolate almond spread into a small microwave safe bowl. Heat for 30-60 seconds, until the spread is easily stirred and pourable. Spoon over top of each slice of French toast.
Dollop marshmallow fluff on top of each slice of French toast, then sprinkle each slice with more Golden Grahams crumbs. Serve immediately.
This post is in no way associated with Hershey’s. I have not been compensated for the post, or asked to write it. The opinions are my own.