Favorite

Frutti Tutti French Toast 

The Bench

click to enlarge The Benche's Frutti Tutti French Toast. - BRIENNE BOORTZ
  • Brienne boortz
  • The Benche's Frutti Tutti French Toast.

Ingredients

For blackberry-cinnamon syrup:
8 oz. blackberries, whole
2 c. water
1 c. sugar
½ tsp. cinnamon

For filling:
8 oz. cream cheese, softened
2 tbsp. sugar
4 tbsp. blackberry-cinnamon syrup

For french toast:
8 eggs
2 oz. water
4 c. Fruity Pebbles cereal
8 slices thick-cut white bread
4 oz. unsalted butter
Whipped cream, optional

Preparation

For the syrup:
In a small saucepan, combine blackberries, water, sugar and cinnamon. Bring to a simmer and stir often. Reduce to a thick, syrupy consistency, about 25 minutes. Set aside to cool.

For the filling:
Whisk sugar into softened cream cheese. Once spreadable, lightly swirl in 4 tbsp. of the syrup.

For the French toast:

In a bowl, whisk eggs and water together until frothy. Spread the cheese filling evenly onto four slices of bread, then place the remaining four slices on top. Dip each sandwich into the egg mix, thoroughly covering both sides. Coat the sandwich with Fruity Pebbles.

In a large skillet, melt the butter over medium heat. Place a sandwich in the pan and let fry until the edges turn golden brown, about 2 minutes. Flip the sandwich and fry the other side for another 2 minutes. Set on a paper towel to soak up excess butter. Repeat with each sandwich. Serve with additional syrup drizzled over the top. Best served with whipped cream.
Location Details The Bench
424 S. Nevada Ave.
Downtown
Colorado Springs, CO
375-0930
Bar Food

Aftertaste

Usually when we get the munchies, we’ll just opt for a bowl of cereal. But if we want to impress our friends with a stellar brunch, we get creative. Take a childhood favorite like sugar-packed cereal and incorporate it into a solid breakfast dish, and it’s sure to be a crowd-pleaser. This recipe is easily done with any of your favorite cereals and fruit, so any interpretation is possible. Remember, food is supposed to be fun. So enjoy creating this dish any way you like!

— Submitted by The Bench sous chef Heather Suydam

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