French Toast Crunch™-Coated French Toast

Thickly slice bread. Let stand unwrapped 8 hours.

In 2-quart saucepan, heat milk, 1/2 cup of the cream, the brown sugar, 1 teaspoon of the vanilla and the cinnamon just until tiny bubbles form around outer edge. Remove from heat; let stand 10 minutes. Beat eggs into warm milk mixture.

Place 4 cups of the cereal in food processor; cover and process to fine crumbs. Or place cereal in large resealable food-storage plastic bag, and roll over it with rolling pin until crushed.

Dip bread into milk mixture. Coat with cereal crumbs. In 10-nonstick skillet, melt 1 teaspoon of the butter over medium heat. Meanwhile, in small bowl, place remaining 1/2 cup cream and remaining 1/4 cup cereal; set aside.

Cook French toast 3 to 4 minutes on each side, adding butter to skillet as needed. Continue with all the French toast, keeping warm on cookie sheet in 200°F oven. Strain cereal from cream; discard cereal. Beat cream with remaining 1 teaspoon vanilla and the powdered sugar until stiff peaks form. Serve with French toast.