Cinnamon Toast Crunch Stuffed French Toast

Filling:

Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil.

When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover the bowl with plastic wrap and let cool completely to room temperature.

When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light. Add in the milk/flour mixture and vanilla extract and beat at high speed with an electric mixer for 7 minutes. Add cereal crumbs (1/2 cup) and beat until light and fluffy.

Toast:

Heat a nonstick skillet on medium-high heat. Whisk together eggs, milk, vanilla and cinnamon in a small bowl. Spread 1 cup of the crushed cereal on a plate.

Lightly dip both sides of a slice of bread in the egg mixture. Then dab each side of the bread in the crushed cereal (just enough to lightly coat). Drop a bit of butter in the hot pan and spread evenly to coat the pan.

Toast each side of the bread until golden brown (be careful not to burn the cereal), about 2–5 minutes. Set aside. Repeat with the remaining slices of bread.

Once all the bread is toasted, spread desired amount of filling onto two of the slices of bread. Then top with another slice of bread. Top the bread with a dollop of any leftover filling (if you have any), any remaining crushed cereal (if any), syrup and a dusting of powdered sugar.