1small loafrustic sourdough(a loaf big enough for 6 slices of bread) - with the ends cut off
6tablespoonsunsalted butter(85 grams) - at room temperature
1/4cupgranulated sugar(55 grams)
For the cereal milk
1cupcereal flakes(40 grams) (I used Kellogg's Special K)
1 1/3cupsmilk(390 milliliters)
1/2cupsweetened 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.
Plate the cinnamon toast and gently pour the warm cereal milk over it. Serve immediately, or let it soak for about 5 minutes if you prefer.