To make the cereal streusel topping: In a small bowl, combine sugars, flour, and salt. Use a fork or your fingers to cut butter into mixture, working until the texture is a coarse meal. Stir in cereal and set aside in the refrigerator.

To make the bread: Preheat the oven to 375°F. Coat an 8-by-4-inch loaf pan with butter, spreading it all over the bottom and about 1 inch up the sides.

In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine milk, eggs, butter, and vanilla. Add flour mixture to milk mixture, mixing until almost combined. Add cereal and raisins and mix until just combined.

Transfer mixture to the prepared pan and sprinkle with cereal streusel topping. Bake 30 minutes.

Cover bread loosely with foil and continue baking until a tester comes out with a few moist crumbs, 40 to 50 minutes.

Cool bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To make the milk icing: In a medium bowl, combine sugar and milk. Add more sugar or milk as needed to make a thick but drizzly icing. Drizzle icing over bread and garnish with cereal. Makes one 8-by-4-inch loaf.

Note: To make into muffins, coat 12 to 14 muffin cups with butter. Transfer batter mixture to the prepared cups, sprinkle with cereal streusel topping, and bake for 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Top with milk icing.

Recipe created by Real California Milk.