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Kellogg’s® Froot Loops® French Toast with Berry Ripple Chantilly

SERVINGS: 16

PREP TIME:10 MIN


Recipe_100 Years Recipes_MANU FL French Toast_Featured_S01

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

BERRY RIPPLE CHANTILLY

  • 1 tsp vanilla bean paste
  • 300ml thickened cream
  • 1 tbsp caster sugar
  • 125g raspberries
Recipe_100 Years Recipes_MANU FL French Toast_Featured_S01

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).

SERVINGS: 16

PREP TIME:10 MIN

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