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drizzling syrup over cooked French toast on a white plate with strawberries next to the toast
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French Toast with Captain Crunch

Get ready to ditch the traditional plain ol' French Toast and try something that will take your breakfast game to the next level. This easy recipe combines two breakfast classics into one crunchy, sweet and delicious meal: French Toast with Captain Crunch!
Course Breakfast
Cuisine American
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 6
Calories 749kcal
Author Teri
Cost $12

Equipment

  • mixing bowl
  • whisk
  • food processor OR
  • Rolling Pin
  • serrated knife

Ingredients

  • 6 large eggs
  • ½ cup heavy cream
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 slices baguette bread sliced 1-inch thick
  • 4 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 2 cups Captain Crunch cereal

Instructions

  • Slice baguette into 1-inch thick slices. A serrated knife works best, but is not required.
  • Add eggs to a large bowl. Whisk eggs until blended.
  • Add heavy cream, milk, vanilla, cinnamon and salt to eggs. Whisk together until all is blended.
  • Add egg mixture to a shallow dish or baking dish. A 10" x 15" casserole dish is what I like to use. Add bread and allow to soak for 10 minutes, turning all bread slices after 5 minutes.
  • Add cereal to a food processor and grind until you have a coarse crumb texture. You can leave larger pieces for a more crunchy texture. lf you don't have a food processor, add cereal to a large ziploc bag and crush cereal with a heavy object - a rolling pin works great here.
  • Heat butter and vegetable oil in a large skillet over medium heat until it is bubbly. Dip bread in cereal crumbs. You can also do a double dip here for extra crunch - once more in the egg mixture, then again in the cereal crumbs.
  • Add coated bread to the hot skillet and cook on all sides until golden brown and crunchy.
  • Top with maple syrup, fresh whipped cream and powdered sugar. Serve with fresh fruit and crispy bacon.

Notes

Substitutions:
    • milk - substitute with extra creamy oat milk or almond milk
    • heavy cream - substitute with half and half
    • gluten-free - be aware that you can substitute the bread with a gluten-free variety, but the Cap'n Crunch cereal is not confirmed to be gluten-free. You would also need to switch that with a cereal that is specified as gluten-free.
Variations - other cereals that work well:
    • Rice Krispies
    • Cocoa or Fruity Pebbles
    • Apple Jacks
    • Frosted Flakes
    • Golden Grahams
    • Froot Loops
Storage and Reheating:
Store cooked French toast in a ziplock bag or sealed container in the refrigerator for up to two days. Reheat in a microwave or toaster oven until warmed.
The cooked French toast can also be frozen in a ziplock bag or sealed container for up to a month. Thaw toast in the refrigerator until no longer frozen, and reheat as indicated above.
FAQ
Can I bake this French toast instead of cooking on the stove in a skillet or frying pan?
Yes! Preheat your oven to 425°F and cook on a sheet pan for approximately 10-12 minutes or until golden brown.
Can I make this French toast in advance?
Yes, you can make this up to one or two days in advance. Store in a sealed container in the refrigerator. You can reheat in a microwave, warm up in a 375°F oven until warm, or reheat in a warm skillet. The oven and skillet will produce the crispiest results.