Some may say that I’m a breakfast connoisseur. It’s definitely my favorite type of food (we regularly have breakfast for dinner) and Ryan makes THE best Belgian-style waffles, complete with Belgian sugar crystals. Yeah, it’s serious like that. I’m also a huge fan of pancakes, but who isn’t right? But when it comes to french toast, I can’t say I’ve ever been a fan. I remember having it once as a kid and it was just sort of….eh. It was very egg-y and also pretty soggy, so I never got into it.

But recently I was watching an episode of Carnival Eats on the Cooking Channel (if HGTV’s Fixer Upper isn’t on, I’m watching Food Network or Cooking Channel!). Carnival Eats, as you can probably guess, highlights the most indulgent foods you can find at carnivals around the United States. And something that stood out to me on this particular episode was a deep fried ice cream sandwich. This decadent sandwich was covered in batter, dipped in cereal, then fried. Umm, yes please! That got me thinking about how cereal is a great “breading” with its crunchy sweetness. One food daydream lead to another and here we are – Cap’n Crunch French Toast! 

I was a bit nervous about it working (I’d never even made regular french toast before) but I’m stoked to report it was a big success. BIG. Ryan comes from the same school I do (i.e. not a fan of french toast) but after taking a bite he said “I’ve never had french toast like that…” He quickly finished a slice and requested I make it again :) Score! So give it a shot and join Team French Toast…or just renew your love for french toast with this fun twist! I imagine this would work with just about any type of cereal, so use what you like!

Start by putting the cereal into a food processor or blender and pulse for a few seconds until it’s the size of bread-crumb sized pieces. Put into a shallow dish (a pie dish is ideal) and set aside.

In another large shallow dish, add the eggs and whisk gently. Then add the milk, vanilla, cinnamon, nutmeg, sugar, and salt. Whisk everything together very well.

Dip both sides of a slice of bread into the wet mix. Let excess drip. Then dip into the cereal and cover both sides, pressing cereal crumbs into each side. Place bread on a plate and continue to dip the rest of the bread slices.

In a large skillet/pan big enough to fry at least 2 pieces of bread at a time, melt 2 Tablespoons of butter over medium heat. If your skillet is big enough to fit more than 2 pieces of bread, melt 1 Tablespoon of butter for each piece of bread. 

Once the butter is melted, lower heat to medium low and add the bread to the pan. Fry until golden brown (about 2-3 minutes on each side), but watch very closely to make sure the cereal doesn’t burn. THIS IS VERY IMPORTANT. My first few pieces burned pretty quickly because my heat was too high, so lower the heat if you see the cereal crumbs are burning. I found that medium low heat for about 2 and a half minutes gave me a perfect golden brown.

Flip and cook another 2-3 minutes. Put each cooked piece on a cookie rack to keep from getting soggy while you cook the rest. Repeat with the remaining bread.

Serve with warm maple syrup and fresh berries…..and powdered sugar never hurt nobody :)

Cap'n Crunch French Toast

2016-06-14 18:43:50

Serves 4

French toast coated in sweet cereal and fried to crispy perfection!

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Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Ingredients

1. 4 cups Cap’n Crunch cereal (or your favorite cereal), crushed
2. 4 eggs, whisked
3. 1/3 cup milk
4. 1 teaspoon vanilla extract
5. 1 teaspoon cinnamon
6. 1/8 teaspoon nutmeg
7. 1 Tablespoon sugar
8. 1/8 teaspoon Kosher salt
9. 8 slices bread: farm style, challah, brioche, whatever you like!
10. 8 Tablespoons (1 stick) unsalted butter

Toppings

1. Maple syrup
2. Fresh berries
3. Powdered sugar

Instructions

1. Put cereal into a food processor or blender and pulse for a few seconds until bread-crumb sized. Put into a shallow dish (a pie dish is ideal) and set aside.
2. In another large shallow dish, add the eggs and whisk gently. Then add milk, vanilla, cinnamon, nutmeg, sugar, and salt. Whisk together until completely combined.
3. Dip both sides of a slice of bread into the wet mix. Let excess drip. Then dip into the cereal and cover both sides, pressing cereal crumbs into each side. Place bread on a plate and continue to dip/cover the rest of the bread slices.
4. In a large skillet/pan big enough to fry at least 2 pieces of bread at a time, melt 2 Tablespoons of butter over medium heat. If your skillet/pan can fit more than 2 pieces of bread, melt 1 Tablespoon of butter for each piece of bread.
5. Once butter is melted, lower heat to medium low and add the bread to the pan. Fry until golden brown (about 2-3 minutes on each side), but watch very closely to make sure the cereal doesn’t burn. Lower the heat if the cereal crumbs are burning. Flip and cook another 2-3 minutes.
6. Put each cooked piece on a cookie rack to keep from getting soggy while you cook the rest. Melt more butter and fry the remaining bread.
7. Serve with warm maple syrup, fresh fruit, and powdered sugar.

Notes

1. Note: any bread would work for this, but I used a Farm Style french loaf from Wegman's.

By Love & Food ForEva

Love & Food ForEva https://loveandfoodforeva.com/