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Coated in the popular crunch and sweet cereal, this Captain Crunch French toast is a breakfast/brunch both children and adults will love.
When I wake up on Saturday I always want to make delicious breakfast/brunch - from brioche cinnamon rolls to chocolate croissants to hash brown egg muffins.
But one of my favorites is French toast. And while I love the traditional recipe which has soft, custard-like inside and crispy on the outside. But I like a really crispy outside with additional flavor.
And that's where this Captain Crunch French toast comes into play. I was actually inspired by a local restaurant here in Baltimore called Blue Moon Cafe.
Their version was actually featured on Diners, Drive-Ins and Dives back in the day. It comprises three huge pieces of Texas toast with a dollop of whipped cream and berries.
And while similar, I made a few updates including using challah bread and adding some cinnamon and nutmeg to the custard for more flavor.
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Ingredient Notes
- Challah bread - has a rich flavor and is spongy from the egg yolks. I use store-bought but you can make your own if you really want to step your game up.
- Eggs - important as it creates that custard mouthfeel, but also binds to the bread.
- Cinnamon and nutmeg - the two spices are important in enhancing the flavor of the French toast recipe.
- Cap'n Crunch cereal - adds sweetness and additional texture to the bread.
- Whipped cream - surprisingly easy to make at home and puts this breakfast over the top!
- Berries - I like a combination of blueberries, raspberries, strawberries and blackberries.
Ingredient Swaps
As with any recipe, you can switch up the ingredients for this Captain Crunch French toast. Some variations include:
- While I like challah bread for this recipe, you can use another type of bread like brioche or Texas toast.
- I always use heavy cream, but milk or even dairy-free milk works too.
- I like the added flavor of light brown sugar, but granulated sugar is a good substitute.
- I use the traditional Cap'n Crunch cereal, but you can use one of their flavored cereals or another cereal entirely.
Step-by-Step Photos
Whisk together the custard ingredients in a bowl then crush the cereal in a bag with a rolling pin. Transfer it to a shallow bowl.
Dip each slice of bread in the custard on both sides and then press in the cereal to coat evenly.
Heat butter in skillet over medium heat and add 2-3 slices of bread, cooking for 2-3 minutes per side. Make some whipped cream and top the French toast with it and some berries.
FAQs
Yes. Stale bread works just fine. Just make sure you let it soak in the custard slightly longer.
Part of the reason for slicing the bread into 1 inch thickness is to prevent it from being soggy. If you slice the bread too thin, it soaks up too much of the custard and just becomes a soggy mess.
The other way to prevent it from becoming soggy is to fully cook the bread. It should be golden brown and slightly crispy on the outside.
This is a rich dish so I like heavy cream here, but you can also use whole milk, skim milk or half-and-half.
If you want it dairy-free, almond milk, coconut milk or oat milk works.
Leftover French toast will last 1-2 days if kept in an airtight container in the fridge.
Yes. Individually wrap each slice of bread and place in an airtight container or bag in the freezer for up to 3 months.
I find it best to reheat French toast in the oven at 350°F for 10 minutes or until warmed through. You can also microwave in a pinch.
How to Serve
The traditional way to serve this French toast is to top with some whipped cream and berries, but other options include:
- Maple syrup or honey
- Nuts - pecans, walnuts, almonds
- Nutella or peanut butter
- Jam - can never go wrong with some homemade strawberry jam
Pro Tips/Recipe Notes
- Do not soak the bread too long in the egg custard or it will become soggy.
- You want to slice the bread thick, about 1 inch.
- Do not crunch up the Cap'n Crunch cereal to a fine powder. You want some chunks.
- To speed up the process, you can crush the cereal in a food processor.
- Place the cooked French toast on a baking sheet in an oven at 200°F while you are cooking the other slices so it stays warm.
Other Breakfast Recipes
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Captain Crunch French Toast
Ingredients
- 8 slices of challah bread, cut into 1 inch thickness
- 4 large eggs
- ¾ cup heavy cream
- 2 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 cups Cap'n Crunch cereal
- 2 tablespoon unsalted butter
- whipped cream and berries for topping
Instructions
- In a medium bowl, whisk together the eggs, heavy cream, sugar, cinnamon, nutmeg and vanilla extract.
- Crush the cereal by crushing it with a rolling pin in a plastic bag. You still want some chunks. Transfer to a shallow bowl/
- Dunk each slice of bread in egg mixture, soaking both sides. Let the excess liquid drip off and then press into the cereal to coat evenly.
- Heat butter in large skillet over medium heat. Add 2 slices of bread and cook for 2-3 minutes or until golden brown on the bottom. Flip and cook for another 2 minutes, or until golden brown. Repeat with remaining bread and serve immediately.
- Top with whipped cream and fresh fruit.
Notes
- Do not soak the bread too long in the egg custard or it will become soggy.
- You want to slice the bread thick, about 1 inch.
- Do not crunch up the Cap'n Crunch cereal to a fine powder. You want some chunks.
- To speed up the process, you can crush the cereal in a food processor.
- Place the cooked French toast on a baking sheet in an oven at 200°F while you are cooking the other slices so it stays warm.
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