Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Fruity Pebbles French Toast dips thick challah slices in cinnamon egg custard then coats in crushed colorful cereal for rainbow-crunchy breakfast fun. Ready in 15 minutes, it serves 4 with nostalgic pop and whipped cream crown.

Why This Recipe Works

Cereal coating crisps dramatically in butter. Challah absorbs without sogginess. Cinnamon-vanilla custard flavors deeply. Medium heat prevents burning. Whipped cream tempers sweetness perfectly.

Ingredients & Prep

French Toast:

8 thick challah slices
3 eggs
¾ cup milk
2 tbsp sugar
1 tsp vanilla
1 tsp cinnamon
3 cups Fruity Pebbles, crushed
4 tbsp butter

Serving:

Whipped cream
Maple syrup
Powdered sugar

Step-by-Step Instructions

Whisk eggs, milk, sugar, vanilla, cinnamon in shallow dish.
Crush Fruity Pebbles in shallow bowl or zip bag.
Dip bread 20 seconds per side in egg mixture.
Press both sides into cereal to coat completely.
Melt 1 tbsp butter in skillet medium heat. Cook 3 minutes per side golden. Repeat.
Dust powdered sugar; serve with whipped cream and syrup.

Flavor Variations

Variation	Key Add/Swap	Resulting Twist
Cinnamon Toast	Cinnamon Toast Crunch	Spiced nostalgia
Chocolate	Cocoa Pebbles	Decadent crunch
Peanut Butter	Peanut Butter Crunch	Nutty protein
Baked	Sheet pan 350°F 20 minutes	Crowd-size oven

Storage Tips

Best fresh; refrigerate 1 day. Reheat toaster oven.

FAQs

Cereal falls off?
Press firmly; more egg soak.

Burns fast?
Lower heat; more butter.

Soggy?
Thicker bread; less soak time.

Conclusion

Fruity Pebbles French Toast rainbow-crunches mornings cereal nostalgia.

Fruity Pebbles French Toast Recipe

Print Recipe

A festive cranberry orange Bundt cake with a tender, moist crumb and a bright, tangy fresh cranberry sauce. Perfect for holiday gatherings or special occasions.

Author: ssam
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
1 tsp vanilla extract
Zest of 2 oranges
1/2 cup orange juice
1 cup sour cream
Fresh Cranberry Sauce:
2 cups fresh cranberries
1/2 cup sugar
1/4 cup water
Zest and juice of 1 orange

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla and orange zest.
6. Alternate adding dry ingredients and sour cream, mixing until just combined.
7. Add orange juice and mix gently.
8. Pour batter into prepared Bundt pan and smooth the top.
9. Bake 50–60 minutes or until a toothpick comes out clean.
10. Cool in pan 15 minutes, then invert onto a wire rack to cool completely.
11.
12. For the cranberry sauce: Combine cranberries, sugar, water, orange juice, and zest in a saucepan. Cook over medium heat until cranberries burst and sauce thickens, about 10 minutes.
13. Serve cake drizzled with fresh cranberry sauce or on the side.

Notes

Zest the oranges just before using for maximum flavor.
The cranberry sauce can be made a day ahead and refrigerated.
Dust cake lightly with powdered sugar for a festive touch.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 210mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 5g
Cholesterol: 70mg

Keywords: cranberry orange Bundt cake, holiday cake, festive dessert