Captain Crunch French Toast
Coated in the popular crunch and sweet cereal, this Cap'n Crunch French toast is a breakfast/brunch both children and adults will love.
Servings 8
Calories 432kcal
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.
Nutrition
Serving: 1g | Calories: 432kcal | Carbohydrates: 36g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 151mg | Sodium: 297mg | Potassium: 130mg | Fiber: 2g | Sugar: 8g