- 10 minutes
- 16 minutes
- Whisk the milk, eggs, vanilla and cinnamon together in a shallow bowl or baking dish. Place 2 cups of the crushed cereal in a separate shallow bowl. Dip both sides of the bread slices in the milk mixture and soak for 5 minutes. Dip both sides of the soaked bread slices in the crushed cereal until evenly coated.
- Melt 1 tablespoon of butter in a large skillet or griddle over medium heat. Working with 2 to 3 slices at a time, cook soaked and coated bread slices for 3-4 minutes per side until golden-brown. Repeat with the remaining butter and soaked and coated bread slices.
- Top the French toast with the whipped topping, blueberries, maple syrup and the remaining crushed cereal. Serve immediately.
Recipe Tip: For a less sweet option, substitute Blueberry Chex Cereal for Rice Chex Cereal or mix half and half!