recipe for Timber Toast?

Question

its basically french toast rolled in cereal but i need a good recipe.

Answer 1

try this one..

French Toast Roll-ups

1 (8 ounce) package cream cheese, softened
1 egg yolk
1 cup sugar, divided
24 slices white bread
1 tablespoon ground cinnamon
3 tablespoons butter, melted

In a medium bowl, beat the cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside.
Cut the crust off each slice of bread then roll out each slice with a rolling pin.
Spread the cheese mixture over the bread, distributing evenly.
Roll up each slice jelly roll-style and place seam side down on a baking sheet.
In a shallow dish, mix the remaining 3/4 cup sugar and the cinnamon.
Brush the butter over the roll-ups then roll them in the cinnamon-sugar mixture, until completely coated.
Repeat with the remaining roll-ups, placing them on the baking sheet after coating.
Cover and freeze for at least 2 hours, or up to 2 months.
Just before serving, preheat the oven to 400°F.
Bake the roll-ups for 10 to 12 minutes, or until golden brown.

Answer 2

Hi !!!
How about this one...I make it with "Cinnamon Toast Crunch" cereal...

Crunchy Snickerdoodle French Toast

1 1/4 cups fat-free half-and-half
3 large eggs, beaten
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 cups cinnamon and sugar crispy sweetened whole wheat and rice cereal, crushed*
12 slices (3/4-inch thick) French bread

Butter for accompaniment
Syrup for accompaniment

Grease 15 x 10 x 1-inch jelly roll pan. Combine half-and-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.

-----------HOW ABOUT ONE WITH PECANS...

Crunchy Pecan French Toast

Yield: 4 servings

Ingredients:
1 egg
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoon milk
1 teaspoon vanilla
1/4 cup sugar
1/2 cup finely chopped pecans
1/2 cup crushed corn flakes
4 slices French bread, 3/4" thick
butter

Instructions:
In a bowl, beat egg, nutmeg and cinnamon together. Add milk, vanilla and sugar and stir well; pour mixture into a shallow dish. Place pecans and corn flakes in separate shallow dishes. Dip bread slices into egg mixture then press into pecans and then corn flakes. In a skillet, melt butter and cook bread slices slowly over low heat for about 3 minutes per side or until golden brown.

Answer 3

PEANUT BUTTER CRUNCH FRENCH TOAST

ingredients
1/2 cup creamy peanut butter
Sixteen 1/2-inch-thick slices brioche
4 large eggs, beaten
1/4 cup heavy cream
2 teaspoons pure vanilla extract
4 cups cornflakes, finely crushed
4 tablespoons unsalted butter
Confectioners' sugar, for dusting
4 cups mixed berries
Maple syrup, for serving


directions
Preheat the oven to 250°. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of brioche and cover with the remaining 8 slices, making sandwiches.
In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet.
Melt 1 tablespoon of the butter in a very large skillet. Add 4 of the sandwiches and cook over moderate heat until golden and crisp on the bottom, 2 to 3 minutes. Transfer the half-cooked sandwiches to the baking sheet. Add another tablespoon of the butter to the skillet, flip the sandwiches back into the skillet and cook until golden and crisp on the bottom, about 2 minutes longer. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Transfer the French toast to plates and dust with confectioners' sugar. Top with the berries and drizzle with maple syrup.