Cap’n Crunch French Toast combines the comforting flavors of French toast with a crispy coating of Cap’n Crunch, then topped with a deliciously easy cinnamon whipped cream.
My young daughter never wants just one thing for breakfast. She wants everything! Not that she is going to eat it all, but in her four-year-old mind, if it tastes good, she wants it in front of her! This Cap’n Crunch French Toast might be her ideal breakfast, she gets cereal, French Toast, and even sweet whipped cream! Truth be told, I have never actually made this for her because I suspect it would be all she would ever ask for.
Cap’n Crunch French Toast
If you love French toast and Cap’n Crunch cereal, this recipe is for you. This amped up breakfast features traditional French Toast coated with a crunchy cereal crust. It isn’t even any harder to make than a normal French toast breakfast.
I use original flavor Cap’n Crunch cereal, but if you are feeling creative you can also use Crunchberries as well. (affiliate links) Heck, you don’t even have to use Cap’n Crunch, try other cereals such as Fruity Pebbles or Cinnamon Toast Crunch as well.
Best Bread for French Toast
Thick cut bread, such as Texas toast, is best for French toast because it can absorb more liquid without getting soggy. Typically I love to use Challah bread for French Toast because its sweetness blends perfectly with the flavorings for French Toast, but since the cereal and toppings are already sweet in this recipe I recommend using a less sweet bread like Texas toast. And to preemptively clarify, I am obviously talking about the fresh version of Texas toast, not the frozen garlic bread.
Despite the fact that I recommend buying fresh bread for this recipe, we want to use stale bread. Let your bread sit out on a plate overnight so it becomes stale by the time you make French toast the following morning. Stale bread soaks up the dredging liquid better without getting soggy, yet becomes perfectly soft when cooked. If you forget, you can still make French toast with non-stale bread, but stale is best.
How to Make Cap’n Crunch French Toast
Start by taking a sealed bag of Cap’n Crunch out of a cereal box and crush it either by hand or using the flat side of a meat mallet. The crushed cereal can be poured into a baking dish for dredging.
Mix together the French toast flavorings and soak your stale bread in it briefly then dredge through the crushed cereal. The French toast can be cooked on a griddle set to 350 degrees for about three minutes per side, or in a skillet instead.
Toppings for French Toast
My favorite topping for Captain Crunch French toast is cinnamon whipped cream. Don’t be alarmed, there is no effort required to make it. You literally just mix cinnamon with Cool Whip. Easy peasy.
I also like garnishing French toast with previously frozen berries. Why? I think their softer texture is a nice contrast to the French toast’s crunchy coating, additionally I love sopping up the pooled fruit juices with my toast! Mmm… You hardly need syrup!
Cap’n Crunch French Toast
Ingredients
French Toast
- 6 large eggs
- 5 tablespoons sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon nutmeg
- Butter for griddle
- 16 ounce box Cap'n Crunch cereal
- 1 loaf Texas toast (stale)
Cinnamon Whipped Cream
- 2 cups whipped cream (can substitute Cool Whip)
- 1/2 teaspoon cinnamon
Instructions
French Toast
- Let bread sit out overnight to get stale.
- Place Cap'n Crunch in a plastic bag and crush until coarsely ground.
- Place crushed cereal into baking dish.
- Add eggs, sugar, cream, vanilla, cinnamon, and nutmeg to a large bowl and whisk to combine.
- Soak stale bread in the wet mixture until well coated then dredge in cereal to completely coat.
- Place each piece on wire rack, or baking sheet until all of the bread has been coated.
- Place bread on buttered griddle heated to 350 degrees, and cook about 3 minutes per side, ensuring it does not burn.
- Removed finished pieces from griddle and keep warm in 200 degree oven if needed.
- Serve with dollop of cinnamon whipped cream, thawed frozen berries, and syrup if desired.
Cinnamon Whipped Cream
- Mix to combine cinnamon and whipped topping, adjusting cinnamon to taste.
Notes
This recipe was originally published on FoxValleyFoodie.com on August 20, 2015.
If you enjoyed reading my recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, and if you are willing to take my advice on the food you put into your body you should probably follow my advice on that too.
Carolyn West says
I love breakfasts that are more like a dessert. Yum! #client
Fox Valley Foodie says
It’s the only meal of the day where you can get away with eating sweets for the main dish, so you gotta take advantage of it!