hwoo.lee
•
December 17, 2025
This dish was created by a dear friend of mine.
In a saucepan, bring the cream (473 mL), milk (710 mL), and Cinnamon Toast Crunch cereal (1 box) to a simmer. Let it steep for at least 30 minutes to infuse the cereal flavor into the liquid.
Strain the mixture through a fine-mesh strainer (chinois) to remove the cereal, then place the "cereal milk" back on the stove in a saucepan over medium heat.
In a blender, puree the egg yolks (15) and sugar (200 g) on high speed for 1 minute until the mixture is pale and aerated.
Switch to low speed and slowly add half of the hot cereal milk into the yolks. Blend for 30 seconds.
this is called tempering, and it gradually warms the yolks so they don't scramble when you add too much heat at once
Pour the yolk and milk mixture back into the pot with the rest of the cereal milk. Heat on medium-low, stirring constantly, until it reaches 79 °C, then immediately transfer to an ice bath to chill.
Once chilled, churn according to your ice cream maker's instructions, then place in an airtight container in the freezer.
Slice your bread into ¾-inch thick pieces.
In a bowl, whisk together the eggs (2), milk (59 mL), vanilla (1 tsp), cinnamon (1 tsp), nutmeg (1 pinch), and salt (1 pinch). Dredge your bread slices in the milk mixture, making sure both sides are coated.
Heat butter (1 Tbsp) in a non-stick pan over medium heat. Cook the french toast on both sides until browned to your liking.
Mix the cinnamon (2 tsp) and sugar (4 tsp) together. While the toast is still warm, coat the outside with the cinnamon and sugar mixture.
Plate with the cinnamon french toast on the bottom and a scoop of the Cinnamon Toast Crunch ice cream on top.
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