Cap'n Crunch French Toast

Name: Cap'n Crunch French Toast
Ingredients: 6 large eggs (or 4 large eggs plus 2 egg yolks); 5 Tbsp sugar; 2 cups heavy cream; 1 tsp pure vanilla extract; 1/2 tsp cinnamon; 1/2 tsp nutmeg; 1/2 cup butter; 1 (16 oz) box Cap'n Crunch cereal; 1 loaf Texas toast thick bread (like challah)

9 ingredients•10 steps

Diners, Drive-Ins and Dives

1
Pour Cap'n Crunch into a gallon-size ziplock bag and crush to a coarse meal, leaving a few good-sized pieces in the mix.
2
Pour crushed cereal into a 9x13 pan for dredging.
3
Combine eggs, sugar, cream, vanilla, cinnamon, and nutmeg in a large bowl. It will have the consistency of custard.
4
Soak each slice of Texas toast in the custard mixture, 30 seconds per side. Make sure the edges are moist too.
5
Dredge soaked bread in Cap'n Crunch, lightly pressing cereal onto each side and around the crust.
6
Place coated slices on parchment paper until all are ready.
7
Heat 2 Tbsp butter in a large skillet over medium to medium-low heat.
8
Gently place slices in pan, two at a time.
9
Cook 3 minutes per side.
10
Transfer to a parchment-covered baking pan and keep warm in oven until ready to serve.

💡 Cook's Notes

Don't use cheaper store-brand cereals; the Cap'n Crunch brand holds up better during cooking. Optional: Place in a turbo oven to further cook the egg custard inside the bread and keep it hot and crunchy.