Do not be put off by the name — Cap'n Crunch French Toast. This is seriously wonderful French toast. I served so many second helpings this morning, I was afraid I would run out of bread.
Ingredients:
4 ½ cups Cap’n Crunch Cereal (I used Cinnamon Roll Cap’n Crunch)
¾ cup milk - I used half & half
3 Eggs
1 tbsp. Sugar (although the recipe calls for this, I don't add it)
1 tsp. vanilla
1/2 tsp cinnamon (I also didn't add this since I used the Cinnamon Roll Cap’n Crunch)
6 slices firm white bread (I prefer using good quality Italian bread, cutting it fairly thick)
2 tbsp. butter or margarine (of course, I used butter)
Preparation:
Crush cereal in a resealable food storage bag using a rolling pin or mallet to make fine but not powdery crumbs.
Pour crumbs into a square baking dish.
Whisk together milk, eggs, sugar, vanilla and cinnamon in a shallow bowl.
Use fork to dip both sides of bread into egg mixture; remove quickly allowing excess to drip off. Don’t allow bread to become soggy.
Dip bread in cereal mixture, coating both sides and pressing lightly to adhere. Set aside and repeat with remaining bread slices.
Melt one butter on non stick griddle over medium-low heat.
Cook 4 prepared slices of French toast 3-4 minutes per side until crisp and golden brown.
Repeat with remaining slices.
I served the French toast with both maple syrup and a mixed berry sauce.
Tips:
Watch carefully to prevent over browning.
The original recipe says that you can keep cooked slices warm in a 275° oven while cooking the second batch