Monday, December 21, 2009

Captain Crunch French Toast

I saw this on Diners, Drive-ins and Dives on the Food network and it looked delicious, so away I went to the good ol' web and found TONS of variations. So decided to make my own. They were crunchy and fantastic!

3 large eggs
2 tablespoons sugar
1/2 cups heavy cream
1/2 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
1 (16 ounce) box Cap'n Crunch cereal (don't use the cheaper brands)
1 loaf Texas toast thick bread

1.Pour Cap'n Crunch into a gallon-size zip lock bag and crush to a course meal -- make sure there are a few good size pieces in the mix. Pour into a 9x13 pan in order to dredge properly.
2.Combine eggs, sugar, cream, vanilla, and spices in a large bowl. It will have the consistency of custard.
3.Soak each slice of Texas Toast in wet ingredients, 30 seconds each side. Be sure the edges are moist, too.
4.Dredge in Cap'n Crunch, lightly press onto each side, and around the crust. Place on parchment paper until all slices are coated.
5.Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.
6.Cook three minutes per side. Place on parchment covered baking pan in a warm oven.


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