Mike & I caught an episode of Diners, Drive-Ins & Dives a few weeks ago that featured The Blue Moon Cafe in Baltimore, MD. Once we saw the french toast they were serving up, we were ready for a road trip. Of course, we couldn't really just pack up & go, so I did a little searching and found a similar recipe on Recipezaar.com. We had it this morning with sausage links & orange juice and our overnight guests really enjoyed it. Crispy & crunchy on the outside with a soft & chewy center, it's a delicious & indulgent Sunday morning breakfast.
***I cut this recipe in half, allowing 1 1/2 pieces for each of us.***
Captain Crunch French Toast
6 large eggs
5 tablespoon sugar
2 cups heavy cream
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Butter
1 (16 ounce) box Captain Crunch cereal
1 loaf French bread, sliced 1" thick
Pour cereal 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 9x13 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 bread 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 1 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. Serve plain or with maple syrup.
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2 comments:
Yum! I bet this would be great with all sorts of cereals, too.
I was thinking that too. This was the first time I'd ever had Captain Crunch in my life. Cinnamon Toast Crunch would be fantastic.
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