Granola-Peanut Butter French Toast

1. 1

   Place cereal in gallon-size resealable food-storage plastic bag.

2. 2

   With flat side of meat mallet or rolling pin, crush cereal until very fine, making 1 1/3 cups crumbs.

3. 3

   Place on large plate; set aside.

4. 4

   In medium bowl, beat eggs, milk, and vanilla with wire whisk until well blended.

5. 5

   Spread 2 tablespoons peanut butter on each of 6 slices of bread.

6. 6

   Sprinkle each with about 2 tablespoons crushed granola bars.

7. 7

   Spread 1 tablespoon marshmallow creme on remaining 6 slices of bread.

8. 8

   Top peanut butter-spread bread with marshmallow-spread bread, marshmallow side down, making 6 sandwiches.

9. 9

   Spray griddle or 12-inch skillet with cooking spray; heat to 350 degrees F. or over medium heat.

10. 10

    Dip each side of each sandwich into egg mixture, then coat each side with cereal crumbs; place on hot griddle.

11. 11

    Cook 2 to 4 minutes on each side or until golden brown.

12. 12

    Serve warm; if desired, sere with maple or chocolate-flavored syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.