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.
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