Crispy French Toast

Beat the eggs, milk and vanilla together. Set aside.

Place the cereal, nutmeg and cinnamon in a gallon-sized bag. Crush the cereal into a coarse consistency. I used the heel of my hand to crush the cereal. Shake the bag to mix the spices with the cereal.

Place some butter on your skillet/pan and turn on the heat to medium. Sprinkle the cereal mixture onto a plate. Dunk the bread in the egg mixture on both sides. Place the bread on the cereal and press into the cereal. Flip the bread and repeat. Place the bread on the skillet and cook for about 4 minutes. Because you are using the Texas toast, make sure the side is really brown before flipping. Cook on the other side the same way.

Serve with butter and syrup.

If you have extra, you can easily freeze this by sticking the bread on a cookie sheet for about an hour in the freezer and then putting them in a gallon-sized bag so they don’t stick together.