First, we need to get a few things off my chest. This was ED’S idea, not mine, as if that wouldn’t go without saying. Secondly, one piece of this french toast is 829 calories. One piece. 829 calories. I will let that sink in for a minute. Finally, writing Cap’n (sic) Crunch would just make me look like a pompous ass, but I briefly considered it. I know how to spell captain and feel no need to abbreviate it, but that’s how the marketers of this fine cereal spell it. Considering the fact that the “junkie” cereal I usually buy for the kids is Honey Nut Cheerios, you can imagine my humiliation from the perceived judgement of my fellow shoppers seeing a gigantic red box of Cap’n Crunch atop my quinoa and organic apples. The only thing missing was a big blue bottle of Hi-C juice drink.
I never make french toast myself, but my Mom is famous around here for her french toast and makes it for the kids for breakfast whenever she visits. They love french toast! Not one to be outdone, Ed heard of this recipe from a coworker and decided it would be fun to try one day. He is Mr. Breakfast most Saturday mornings, a tradition the kids and I love, and as any mom knows, you don’t mess with your husband when he’s making breakfast. If Mr. Breakfast wanted Cap’n Crunch, I would bring him Cap’n Crunch, no questions asked (but maybe a little silent eye rolling).
Turns out Cap’n Crunch French Toast is pretty awesome, even though you need to sweat one hour on the treadmill to work off one measly piece. I would definitely categorize this as a special once or twice a year treat, for obvious reasons. The kids loved it, and I concede the texture and flavor was absolutely (and, okay, surprisingly) perfect. Mr. Breakfast never steers us wrong, even if he’s not a real Cap’n.
Cap’n Crunch French Toast by chow n groove, Food.com, printable recipe here
- 6 large eggs
- 5 tablespoons sugar
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup butter
- 1 (16 ounce) boxes Cap’n Crunch cereal ( don’t use the cheaper brands)
- 1 loaf Texas toast thick bread
- Pour Cap’n Crunch into a gallon-size ziplock bag and crush to a course meal — make sure there are a few good size pieces in the mix. Pour into a 9×13 pan in order to dredge properly.
- Combine eggs, sugar, cream, vanilla, and spices in a large bowl. It will have the consistency of custard.
- Soak each slice of Texas Toast in wet ingredients, 30 seconds each side. Be sure the edges are moist, too.
- Dredge in Cap’n Crunch, lightly press onto each side, and around the crust. Place on parchment paper until all slices are coated.
- Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.
- Cook three minutes per side. Place on parchment covered baking pan in a warm oven.