Cinnamon Toast with Cereal Milk
Cinnamon Toast with Cereal Milk brings back familiar flavors from my childhood. It turns my childhood favorite cereal, Cinnamon Toast Crunch, into an "adult" breakfast!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 slices
For the cinnamon toast
- 1 small loaf rustic sourdough (a loaf big enough for 6 slices of bread) - with the ends cut off
- 6 tablespoons unsalted butter (85 grams) - at room temperature
- 1/4 cup granulated sugar (55 grams)
- 1 teaspoon cinnamon
- 3/4 teaspoon vanilla extract
For the cereal milk
- 1 cup cereal flakes (40 grams) (I used Kellogg's Special K)
- 1 1/3 cups milk (390 milliliters)
- 1/2 cup sweetened condensed milk
Make the cereal milk
In a large bowl, soak the cereal in the milk for 20 minutes. Prepare the cinnamon toast during this time.
Once the cereal milk is done soaking, strain out the cereal using a fine strainer. You may need to let the cereal sit over the strainer for about 5 minutes, otherwise you can gently push the cereal against the strainer using a spoon, being careful not to allow pieces of soggy cereal through the strainer.
In a small saucepan, simmer the cereal milk with the condensed milk for about 5 minutes. Remove from heat.
Make the cinnamon toast
Preheat the oven to 350°F/175°C.
Slice the sourdough into 3/4-inch slices.
In a small bowl, mix together the butter, sugar, cinnamon and vanilla extract.
Spread the butter evenly over each slice of bread, making sure to spread the butter all the way to the edges.
Bake for 10 minutes. Switch to the broiler, and broil until the tops of toast are golden brown.
Remove from oven.
Calories: 266kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 92mg | Potassium: 174mg | Fiber: 0g | Sugar: 25g | Vitamin A: 11.8% | Vitamin C: 2% | Calcium: 14% | Iron: 7.8%