Cap’n Crunch French Toast is a creative twist on a classic breakfast favorite. Thick slices of bread are dipped in an egg custard and coated in crushed Cap’n Crunch cereal, creating a perfectly crisp and sweet exterior while keeping the inside soft and fluffy.
Ingredients You’ll Need
- 6 slices Texas toast bread
- 3 eggs
- 2 cups Cap’n Crunch cereal
- 1 cup heavy cream
- 4 Tbsp butter
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Maple syrup or fresh berries for topping, optional
How to Make Cap’n Crunch French Toast
1. Place the cereal in a Ziploc bag and crush it using a rolling pin until it reaches a coarse, crumb-like texture.
2. In a medium bowl, whisk together the eggs, heavy cream, vanilla extract, granulated sugar, and cinnamon until the mixture is well combined.
3. Set up two shallow bowls, ne containing the egg mixture and the other filled with the crushed cereal.
4. Dip each slice of bread into the egg mixture, ensuring it is fully coated, then press it into the crushed cereal to cover all sides. Repeat with the remaining slices.
5. Heat 2 tablespoons of butter in a large skillet over medium heat. Place the coated bread slices in the pan and cook for 6–8 minutes, flipping halfway through, until the exterior is golden brown and crisp.
6. Serve warm with maple syrup or fresh berries, if desired.
Cap’n Crunch French Toast
Ingredients
- 6 slices Texas toast bread
- 3 eggs
- 2 cups Cap'n Crunch cereal
- 1 cup heavy cream
- 4 Tbsp butter
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Maple syrup or fresh berries for topping optional
Instructions
- Place the cereal in a Ziploc bag and crush it using a rolling pin until it reaches a coarse, crumb-like texture.
- In a medium bowl, whisk together the eggs, heavy cream, vanilla extract, granulated sugar, and cinnamon until the mixture is well combined.
- Set up two shallow bowls, ne containing the egg mixture and the other filled with the crushed cereal.
- Dip each slice of bread into the egg mixture, ensuring it is fully coated, then press it into the crushed cereal to cover all sides. Repeat with the remaining slices.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Place the coated bread slices in the pan and cook for 6–8 minutes, flipping halfway through, until the exterior is golden brown and crisp.
- Serve warm with maple syrup or fresh berries, if desired.
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