Crunchy Snickerdoodle French Toast

1 1/4 cups fat free half & half
3 eggs, beaten
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
5 cups cinnamon and sugar crispy sweetened whole wheat and rice
cereal, crushed*
12 slices (3/4-inch thick) French bread
LAND O LAKES® Butter
Syrup
Grease 15x10x1-inch jelly-roll pan. Combine half & half, eggs, sugar,
cinnamon and vanilla in shallow bowl; mix well.
Place crushed cereal in another shallow bowl. Dip bread slices in egg
mixture then into cereal crumbs. Place into prepared pan. Cover;
freeze until firm (1 to 2 hours or overnight).
Heat oven to 425°F. Bake uncovered, turning once, for 15 to 20 minutes
or until golden brown. Serve with butter and syrup.
Makes 6 servings.

*Substitute any cinnamon-flavored cereal or plain flake cereal.

TIP: The amount of egg mixture absorbed when making French toast
depends upon the bread being used. Soft bread with an open, porous
texture will absorb more liquid and absorb it more quickly than drier
bread with a fine texture. Once you’ve dipped the first one or two
slices, you can determine how long to keep the bread in the egg
mixture, so you don't run out of the egg mixture.

Nutrition Facts (1 serving):
Calories: 400
Fat: 9 g
Cholesterol: 110 mg
Sodium: 700 mg
Carbohydrates: 69 g
Dietary Fiber: 4 g
Protein: 12 g