Cap'n Crunch French Toast

Submitted by erinhelf on 2009-03-31 18:04:15




*Saw this on Diners, Drive-Ins, and Dives at the Blue Moon Cafe in Baltimore, and here’s my version:

6 large eggs
5 tablespoons sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
1 (16 ounce) box Cap’n Crunch cereal
1 loaf Texas toast thick bread
(experiement with breads - Challa, Hawaiian,etc.)

1 Pour Cap’n Crunch into a gallon-size ziplock bag and crush to a course meal — make sure there are a few good size pieces in the mix. Pour into a 9×13 pan in order to dredge properly.
2 Combine eggs, sugar, cream, vanilla, and spices in a large bowl.
3 Soak each slice of Texas Toast in wet ingredients. Be sure the edges are moist, too.
4 Dredge in Cap’n Crunch, lightly press onto each side, and around the crust. Place on parchment paper until all slices are coated.
5 Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.
6 Cook three minutes per side. Place on parchment covered baking pan in a warm oven.

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