Tuesday, August 4, 2009

Cap'n Crunch French Toast - Crazy Good

I had this recipe sittin' around when Cap'n Crunch cereal was brought up by friend on Facebook. Believe it or not I'm not out to kill you with the calories in this sucker. Moderation (like in my beer) is the key! I can't remember where I got this from otherwise I'd give them "props". It's only food right?

3/4 cup heavy cream
3 large eggs, lightly beaten
2 tablespoons sugar
1 teaspoon vanilla extract
3 cups Cap'n Crunch cereal
8 to 10 slices thick-sliced white bread (fresh French is the best)
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 cups blueberries (or any other fruit you wish, I like peaches as well)

1. Mix the eggs, cream, sugar, and vanilla in a large bowl and whisk until combined.

2. Crush the cereal in a large bag until it resembles something like graham cracker crumbs (not too fine it'll mess up the crunchiness) Transfer it to a shallow dish.

3. Dip a couple slices of bread into the cream mixture until soft (not soaked). Let excess cream drip from the bread.

4. Press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.

5. Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until it is caramelized on both sides. About 6 - 8 minutes total depending on how it looks.

6. Beat the cream, confection sugar, and vanilla with a large bowl in a hand mixer until you're happy with the consistency. Top off the French toast and serve with the berries.

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