Elf on the Shelf 2013 – Day 15

Apparently Cosette was famished after her overnight trip to the North Pole, because this is where we found her this morning…

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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…

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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. ūüėČ

Cap’n Crunch French Toast¬†(as seen on the show Diners, Drive-in’s, and Dives)

Ingredients:
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

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 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!

Enjoy!

365 Project – Day 257 – Cap’n Crunch French Toast

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?

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