Kellogg’s® Froot Loops® French Toast with Berry Ripple Chantilly
To celebrate 100 Years of Kellogg’s® in Australia we partnered with celebrity chef Manu Feildel to create this recipe.
INGREDIENTS
- 1 brioche loaf
- 2 eggs, lightly beaten
- 2/3 cup full cream milk
- 1 tbsp caster sugar
- 1/4 tsp ground cinnamon
- 1 tsp vanilla bean paste
- 80g Kellogg’s® Froot Loops®, plus extra crushed to serve
- 50g unsalted butter
- Golden syrup to drizzle
BERRY RIPPLE CHANTILLY
- 1 tsp vanilla bean paste
- 300ml thickened cream
- 1 tbsp caster sugar
- 125g raspberries
DIRECTIONS
1. For the Berry Ripple Chantilly, combine the vanilla, cream and sugar then whip until thickened. Crush the berries with a fork then fold through the cream. Chill until ready to use.
2. For the French toast cubes, remove the crusts from the brioche then cut into thick squares, about 4-5cm. Combine the eggs, milk, sugar, cinnamon and vanilla in a bowl. Crush the Froot Loops and place on a tray or shallow bowl. Dip each cube of bread into the milk mixture then coat in Froot Loops. Set aside.
3. Heat butter in a frypan over medium heat, cook brioche cubes (in batches) on each side until golden.
4. Serve topped with Berry Ripple Chantilly, scatter with extra Froot Loops crumbs and drizzle with a little golden syrup (optional).