Ingredients Jump to Instructions ↓

  1. 8 1-inch-thick slices firm-textured, honey wheat bread (about 16 oz. total)

  2. 1 can (12 oz.) evaporated fat-free milk

  3. 1 1/2 cups refrigerated egg product

  4. 1/3 cup sugar

  5. 1 tablespoon vanilla

  6. 2 teaspoons cinnamon

  7. 2 cups Kellogg's Frosted Flakes cereal

  8. 2 tablespoons butter or margarine, melted

  9. 3 cups fresh raspberries, blueberries, or sliced strawberries

  10. 1 cup maple syrup, warmed

Instructions Jump to Ingredients ↑

  1. Diagonally cut each bread slice in half. Arrange in single layer in 13 x 9 x 2-inch baking dish coated with cooking spray.

  2. In medium bowl whisk together milk, egg product, sugar, vanilla and cinnamon. Evenly pour over bread slices. Cover and refrigerate for 2 to 24 hours. Use spatula to turn bread slices once.

  3. Bake, uncovered, at 375°F for 20 minutes. Meanwhile, in small bowl combine KELLOGG'S FROSTED FLAKES cereal and butter. Evenly sprinkle over casserole. Bake, uncovered, at 375°F about 20 minutes more or until knife inserted near center comes out clean. Let stand for 5 minutes.

  4. Cut into 8 rectangles. Transfer to serving plates. Sprinkle with berries. Serve with syrup.


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