Cap’n Crunch French Toast

French toast is usually prepared by creating an egg/cream mixture and dipping pieces of bread into the mixture and frying them. (I’ve a previous recipe here)

This recipe, is prepared the traditional way, but instead of frying the toasts immediately, they are dipped into crushed Cap’n Crunch cereal and then fried.

Our misenplace for today:

Crush about 4 cups of Cap’n Crunch cereal using a rolling-pin.

For the recipe:

Beat 4 eggs in a shallow dish, add 4 ounces of cream, and 1 tablespoon of vanilla extract and mix until combined.

In a different dish, place your crushed cereal.

Take your bread, and dip it into the egg mixture. Make sure to coat both side and drain the excess egg from the toast.

Then place the egg-soaked bread into the crushed cereal, again coating both sides and removing any excess cereal crumbs.

Now, heat oil in a large saute pan. Saute 2 pieces at a time so that the pan doesn’t get crowded. Take extra care to not burn this, I cannot imagine this would taste great if burned.

After about 5 minutes of sauteing on low, flip over and cook for 3 minutes. Remove to a plate lined with paper towels to allow and oil to drain from the toasts.

Serve with fruit and whipped cream.

Some notes:

  • This does not need any sugar, it’s sweet enough due to the cereal.
  • I imagine different cereals can be used in this recipe, except maybe grape nuts.
  • The blueberries tasted great with the french toast. I think bananas would have been just as good.

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