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Cap’n Crunch French Toast Recipe

Do not be put off by the name — Cap’n Crunch French Toast. This is seriously wonderful French toast. I served so many second helpings this morning, I was afraid I would run out of bread.

capn crunch french toast on a white place and milk, eggs, and other baking ingredients with inn at westwynd logo

Ingredients:

  • 4 ½  cups Cap’n Crunch Cereal (I used Cinnamon Roll Cap’n Crunch)
  • ¾ cup milk – I used half & half
  • 3 Eggs
  • 1 tbsp. Sugar (although the recipe calls for this, I don’t add it)
  • 1 tsp. vanilla
  • 1/2 tsp cinnamon (I also didn’t add this since I used the Cinnamon Roll Cap’n Crunch)
  • 6 slices firm white bread (I prefer using good quality Italian bread, cutting it fairly thick)
  • 2 tbsp. butter or margarine (of course, I used butter)

Preparation:

  • Crush cereal in a resealable food storage bag using a rolling pin or mallet to make fine but not powdery crumbs.
  • Pour crumbs into a square baking dish.
  • Whisk together milk, eggs, sugar, vanilla and cinnamon in a shallow bowl.
  • Use fork to dip both sides of bread into egg mixture; remove quickly allowing excess to drip off. Don’t allow bread to become soggy.
  • Dip bread in cereal mixture, coating both sides and pressing lightly to adhere. Set aside and repeat with remaining bread slices.
  • Melt one butter on non stick griddle over medium-low heat.
  • Cook 4 prepared slices of French toast 3-4 minutes per side until crisp and golden brown.
  • Repeat with remaining slices.

I served the French toast with both maple syrup and a mixed berry sauce.

Tips:

  • Watch carefully to prevent over browning.
  • The original recipe says that you can keep cooked slices warm in a 275° oven while cooking the  second batch