Who Knew Bran Cereal Could Taste So Good? - New Horizons in the Kitchen Blog at Allrecipes.com - 266574

New Horizons in the Kitchen

Who Knew Bran Cereal Could Taste So Good? 
Feb. 5, 2012 12:50 pm 
Updated: Mar. 5, 2012 8:34 pm

OK, nutritional guidelines tell us that we're supposed to be eating about 25 grams of fiber every day...have you been able to meet that number?  Well I haven't been counting, but I know that I'm not hitting 25.  

This month, All Recipes is partnering with Fiber One Cereal, and the Allstar Ambassadors have been asked to make an existing recipe (Chocolate-Peanut Butter Haystacks) plus develop a new recipe using the Fiber One Original Bran Cereal.  My initial reaction was YUK, bran cereal.  I felt like I was a contestant on Chopped, I'd just opened up my basket, and found a box of bran cereal in there.  Oh no, what to do, what to do?

The Fiber One Haystacks tasted every bit as good as the pretzel haystacks a neighbor sent over during the Holidays.  That one was easy and a "no brainer." But now I had to move on to the challenge of developing a new recipe incorporating bran cereal.  And not one of the "new" Fiber One bran cereal flavors like Honey Squares (delicious, by the way, with 10 grams fiber), the ORIGINAL Fiber One Bran Cereal.  All I could think of was shredded cardboard.

Both citrus fruit and strawberries are in season right now in Florida, so I wanted to incorporate one of them.  I have orange, ruby red grapefruit, and tangerine trees in my backyard, so I decided to go with oranges.  One of my favorite things for breakfast (or I call it brunch if I have people in) is french toast.  So off I went to the grocery store bakery to buy Challah bread.  The Challah was gone, there was no Ciabatta either (another favorite for french toast), so I bought a big loaf of french bread.

I decided to call this recipe Sunshine State French Toast in honor of Florida's state icon, the orange.  It's even on our license plates (yeah I know, really creative, huh?).   So my mission was to give this french bread lots of orange flavor.  I used fresh orange juice, freshly-grated orange rind, orange extract, and then off to the liquor cabinet for some Gran Marnier...that's almost an "orange" overload.  I got excited and thought I'm really on a roll here.  And then the reality hit me.  What about the bran cereal...oh no?

I'd never had breaded french toast before, but I thought let's give it a try. Threw some of the bran cereal into the blender and pulsed to a fine texture. Then I added a little bit of sugar to sweeten the cereal.  Dipped the bread into the orange-flavored egg mixture, then coated each side with the bran cereal, placed the bread on a baking sheet and then into the oven until puffed and brown. 

And to my surprise, this turned out pretty well.  It looked pretty darn nice, and actually tasted good!  At 14 grams of fiber for a 1/2 cup serving, it’s without question that Fiber One Original Bran Cereal is good for you.  So I guess the point of the story is that you don't have to just eat a bowl of this cereal every morning to maximize the benefits of Fiber One Cereal.  Just let you're imagination run wild...breaded french toast, really?

I am an Allrecipes Allstar Brand Ambassador (a voluntary position), and I'm not compensated for my work with Allrecipes.com. Products received from advertisers are only used for experienced-based reviews on New Horizons in the Kitchen.  The reviews, content and opinions expressed in this blog are purely the sole opinions of lutzflcat.

Sunshine State French Toast
Photo Detail
Sunshine State French Toast
Photo Detail
Feb. 5, 2012 5:24 pm
Nicely done! Your recipe idea inspires me!
Feb. 5, 2012 6:56 pm
Good job on the new recipe! Nice blog.
Feb. 5, 2012 7:20 pm
Really great photos, and the recipe sounds yummy! Nicely done!
Feb. 6, 2012 7:40 am
Great blog and recipe! Just received my package and now I'm off.....
Feb. 7, 2012 5:44 am
Thanks everybody, your comments are appreciated.
Feb. 8, 2012 8:12 am
Great job!
Click to Change your Profile Picture

Home Town
Cincinnati, Ohio, USA
Living In
Lutz, Florida, USA

Member Since
Jun. 2010

Cooking Level

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Southern, Healthy, Quick & Easy, Gourmet

Gardening, Boating, Walking, Photography, Reading Books, Music, Wine Tasting

Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

About Me
Retired from a high-stress sales career which involved lots of travel. I now have the time to relax, turn off the alarm clock and sleep in, read a book, magazine or the newspaper (every day, not just Sunday) and, most importantly, take in everything that the Florida lifestyle offers, and that's a lot! And, finally, I have the luxury to really pursue a lifetime passion, cooking.
My favorite things to cook
Enjoy all kinds of food and cuisines, and I literally can't think of one food that I would refuse to eat. And that even includes liver (don't like cooking it, but sure like eating it). I love good food, but you won't find me making a recipe that has 40 ingredients. I just don't have the attention span for that.
My favorite family cooking traditions
My husband's grandmother was from Bavaria, and his mother learned to cook many of her old-country recipes which she then passed on to me. Our traditional Christmas dinner is sauerbraten (which marinates for at least five days) with gravy, homemade egg noodles sauteed in butter, potato balls (which float to the top of the boiling water if prepared correctly), sweet and sour red cabbage, and freshly cooked apples (gotta have something healthy). It's an exhausting meal that literally takes all day to prepare, but it's worth the effort. Yeah, I know it's also a carbohydrate nightmare, but what the heck, we only have it once a year.
My cooking triumphs
Mastering the Christmas sauerbraten meal was a victory. Also, making homemade goetta, a breakfast meat from Cincinnati. My version is made with all pork, equal portions of boston butt and loin. Today's goetta in Cincy has beef in it, as does the recipe on this site, but I'm sticking with ALL pork. It is totally unhealthy for you, but it's a treat, and I don't make it often.
My cooking tragedies
There have been a number over the years like the potato balls mentioned above just disintegrating into a puddle of potato shreds. There's no recipe, it's just a matter of "feeling right" when you're mixing. Not long ago, I made a peach pie and got so caught up in trying to make the pie crust work that I forgot to add the dry ingredients (sugar, flour, cinnamon, etc.) to the peaches that were sitting in a bowl on the counter. Cooked it anyway, it was ghastly, and then threw it away. My ongoing tragedy is making pie crust. There must a black cloud hanging over my head when I'm making pie crust because I ALWAYS have problems. But I'm not giving up, one day this tragedy will turn into a triumph and be listed above!
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States