-
1
Filling:
-
2
Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil.
-
3
When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover the bowl with plastic wrap and let cool completely to room temperature.
-
4
When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light. Add in the milk/flour mixture and vanilla extract and beat at high speed with an electric mixer for 7 minutes. Add cereal crumbs (1/2 cup) and beat until light and fluffy.
-
5
Toast:
-
6
Heat a nonstick skillet on medium-high heat. Whisk together eggs, milk, vanilla and cinnamon in a small bowl. Spread 1 cup of the crushed cereal on a plate.
-
7
Lightly dip both sides of a slice of bread in the egg mixture. Then dab each side of the bread in the crushed cereal (just enough to lightly coat). Drop a bit of butter in the hot pan and spread evenly to coat the pan.
-
8
Toast each side of the bread until golden brown (be careful not to burn the cereal), about 2-5 minutes. Set aside. Repeat with the remaining slices of bread.
-
9
Once all the bread is toasted, spread desired amount of filling onto two of the slices of bread. Then top with another slice of bread. Top the bread with a dollop of any leftover filling (if you have any), any remaining crushed cereal (if any), syrup and a dusting of powdered sugar.
