Apparently Cosette was famished after her overnight trip to the North Pole, because this is where we found her this morning…
And because seeing Cosette reminded me that I had a loaf of Italian bread in the freezer just begging to be thawed, it looks like a little Cap’n Crunch French Toast is on the menu tomorrow morning. Mmm…
Yeah, looks amazing, right? There’s a reason this stuff is on our breakfast menu every Thanksgiving (and any other day during the year we wake up and realize we can’t possibly make it through a day without it). And just because I’m a nice person who likes to spread all the good I can in this world, here’s the recipe. You’ll thank me after the first bite. 😉
Cap’n Crunch French Toast (as seen on the show Diners, Drive-in’s, and Dives)
3/4 cup heavy cream,
3 large eggs, lightly beaten
2 tablespoons sugar
1 teaspoon pure vanilla extract
3 cups Cap’n Crunch cereal
8-10 slices thick cut french bread or Texas Toast
Butter for cooking
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 Diners, Drive-ins and Dives book calls for topping with whipped cream and fresh berries, which is delicious. We also add a slight drizzle of maple syrup and it was fa-bu-lous!