MAKES: 16

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 fruit 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).

 

* Kellogg's® Froot Loops® French Toast with Berry Ripple Chantilly Recipe thanks to Kellogg's who celebrate 100 years of manufacturing in Australia this year.