Cap’n Crunch French Toast

Cap’n Crunch French Toast

Prep 20 mins
Cook 20 mins
Total 40 mins
Servings 4-6

The first time I had this recipe was on a trip through California; it was a breakfast item on a restaurant menu. Over the years, I adapted it and tried it with different cereals for the coating and gave to the kids for breakky on camping trips. Creates a nice sweet, crunchy coating for the French Toast.

Ingredients

  • 1 1/2 cups Cap'n Crunch Cereal (crushed into dusty crumbs)
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 4 tablespoons butter (divided)
  • 1/4 cup milk or cream
  • 2 ea eggs
  • 1/ teaspoon vanilla
  • 8 slices bread (french, brioche or white or wholewheat bread, stale)
  • maple syrup
  • peanut butter
  • jam or jelly

Method

  1. In a flat, shallow, open container, combinne cinnamon, nutmeg and crushed Cap'n Crunch cereal and set aside
  2. In a 10-12" skillet, melt 1 tablespoon of butter over medium heat. While waiting for butter to melt, in another shallow, open container, whisk together eggs, milk and vanilla.
  3. Dip 1 slice of bread at a time in the egg mixture, coating both sides quickly and then drege each side through the cereal and spice mix. Fry each slice of coated bread until golden brown, flipping once and cooking 1-2 slices at a time.
  4. Add another tabalesppon of butter to the pan and melt. Repeat the dip and dredge method for each of the slices of bread, cooking a few minutes on each side until golden brown. Serve with maple syrup or spread with peanut butter or jam or jelly as desired.

Recipe Notes

If you prefer a more custard-like interior to your french toast, use brioche or challah bread for the french toast. Regardless, don't oversoak your bread slices in the milk and egg mixtures; you want to submerge it and let excess liquid drip off before dredging through the cereal mixture. You know your pan is hot enough when the bubbles from the butter subside after melting.