Cereal

CHOCOLATE, BACON & BANANA STUFFED CINNAMON “FRENCH TOAST” CRUNCH

Ingredients:

·      3 large egg yolks

·      1 cup whole milk

·      2 tablespoons brown sugar

·      2 tablespoons malt powder

·      ½ teaspoon ground cinnamon

·      1 tablespoon almond extract

·      ¼ teaspoon table salt

·      2 tablespoons melted butter, plus 2 tablespoons for cooking

·      8 slices good brioche bread

·      1 cup chocolate hazelnut spread

·      1 cup Cinnamon Toast Crunch

·      8 slices crispy, thin-cut bacon

·      2 bananas, sliced on the sharp bias

Directions:

1. Spray a waffle iron with non-stick cooking spray and preheat to medium/high heat.

2. Whisk together egg yolks, milk, brown sugar, malt powder, ground cinnamon, almond extract and salt in a bowl.

3. Dunk each side of the bread into batter for 5 seconds a side. Let excess drip off and start building “sandwiches” on a clean sheet tray.

4. In between bread slices, a light schmear of chocolate hazelnut spread, then a layer of Cinnamon Toast Crunch, a layer bananas, hazelnut 2 slices of bacon then another light layer of chocolate hazelnut spread.

5. Working with 2 sandwiches at a time, lightly press on waffle iron until golden brown and gooey.

CINNAMON TOAST CRUNCH CRUSTED PB & J

Ingredients:

·      1 cup chunky peanut butter

·      8 slices thick brioche bread

·      1 cup good raspberry preserves

·      1 cups plain potato chips, with ridges

·      3 large eggs, beaten

·      2 cups Cinnamon Toast Crunch, processed until fine in a food processor

·      4 tablespoons butter

Directions:

1. Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices.

2. Place the eggs and cereal in separate shallow bowls. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter.

3. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.

4. In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed.

SWEET & SALTY CINNAMON TOAST CRUNCH ROAD MIX

Courtesy of Jeff Mauro

Ingredients:

·      5 cups Cinnamon Toast Crunch

·      ¼ cup butter

·      1 cup white chocolate chips

·      ½ teaspoon vanilla extract

·      1 cup confectioners’ sugar

·      ½ cup smoked almonds

·      ¼ cup dried cranberries

·      ½ cup lightly crushed salted pretzel sticks

Directions:

1. Place butter and ½ cup chocolate chips in a medium microwave-safe bowl, microwave for 40 seconds, take out and stir until smooth.  Add in vanilla extract. Pour over cereal in another bowl and stir until coated.

2. Place coated cereal into large zipper-topped bag with confectioners’ sugar. Shake until totally coated and then let cool on parchment paper-lined pan for 30 minutes.

3. Mix coated cereal with remaining ½ cup white chocolate chips, smoke almonds, dried cranberries & pretzels.

4. In small microwavable bowl, microwave ½ cup of the chocolate chips and the butter uncovered on High 30 to 45 seconds; stir until smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into plastic bag of powdered sugar. Seal bag; shake until well coated.