Written by Looking back on all the picky-eating years during my childhood and adolescence, I can only wonder how many really amazing meals I missed. Then there were the years I battled an eating disorder and deprived myself of pretty much everything. Thank goodness I came to my senses and started cooking, eating, and really enjoying food.
These days, I’m an adventurous eater, and I love trying out new recipes. I don’t tend to follow them very closely. Instead, I go with my instincts and tweak everything as needed. So far, the end results have been pretty fabulous.
I first saw the recipe for Cap’n Crunch French Toast on an episode of Diners, Drive-Ins and Dives when host Guy Fieri visited the Blue Moon Cafe in Baltimore, Maryland. I knew immediately I had to try this one for myself. Of course, I tweaked the recipe a bit, but the results were still amazing. I’ve made this at least two dozen times, and I fall a little more in love every time I do. Give it a try yourself, and I guarantee you won’t be disappointed.
Here is the original recipe with notes for my own personal changes. Enjoy!
Ingredients:
3/4 cup heavy cream (I use 1 or 1 1/2 cups)
3 large eggs, lightly beaten
2 tablespoons sugar (I usually cut it down to 1 Tbsp)
1 teaspoon pure vanilla extract
3 cups Cap’n Crunch cereal (I usually end up crushing up another cup or two)
8-10 slices thick cut french bread or Texas Toast (I buy 2 loaves of fresh French or Italian bread and cut them into thick slices)
Butter for cooking
Directions:
1. Mix the cream, eggs, sugar, and vanilla in large bowl and whisk until combined.
2. Put the cereal in a large Ziploc bag and use a rolling pin to crush until cereal resembles cracker meal. Transfer to a shallow dish.
3. Dip slices of bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly.
4. Heat a large skillet or griddle over medium heat, add butter as needed and cook the bread until caramelized on both sides.
Toppings – the original Blue Moon Cafe recipe calls for homemade whipped cream and fresh berries. I use a dollop of Cool Whip, fresh berries (I like raspberries, blueberries, and strawberries best), and a drizzle of maple syrup. Top with whatever you want, and I’m sure it will still be delicious.
Unless, I am feeding a large crowd, this recipe usually yields leftovers. I simply wrap the individual pieces in saran wrap and freeze. That way, whenever I get a craving, all I have to do is pop a piece in the oven to reheat and enjoy. Mmmm….
Tonight’s 365 Project entry is dedicated to the good folks over at the Blue Moon Cafe for coming up with this amazing recipe and sharing it with the world. I’m anxious to do a little experimenting of my own and see how some of my other favorite cereals might work. My next experiment…Cinnamon Toast Crunch French Toast. Really, how could it go wrong?
Lori Romano 