Captain Crunch French Toast
Captain Crunch French Toast is the ultimate kid-friendly breakfast delight! This scrumptious morning treat brings together the irresistible sweetness and crunch of Captain Crunch cereal with fluffy French toast. French toast that’s crispy on the outside, sugar-kissed, and hugging a soft, flavorful center. It’s a breakfast indulgence that pleases breakfast lovers of all ages.
I saw this recipe highlighted years ago on Food Network’s Diners, Drive-Ins and Dives at the The Blue Moon Café in Baltimore, Maryland and had to give it a try at home. My husband and I also made a trip to visit the cafe and it was amazing! I highly recommend if you are ever in B’more!
Why You’ll Love This Recipe
- Crunchy Texture: The cereal coating adds a satisfying crunch to each bite, perfectly toasted and not soggy! And if you enjoy a crunchy texture in a breakfast treat, be sure to check out my cinnamon crunch banana bread!
- Appeal to All Ages: Fun to prepare and eat – one of my favorite kid-friendly recipes! And it appeals to both kids and adults, making it a crowd-pleaser for family breakfasts. This recipe is in our Sunday big breakfast rotation.
- Easy Preparation: It’s easy to make, minimal baking tools are needed so you can whip up a tasty breakfast treat without a lot of hassle!
Ingredients You’ll Need
- Challah Slices: The thick challah slices stay moist and custardy when cooked.
- Eggs: Eggs are used to create the custard-like coating that gives the French toast its classic texture and flavor.
- Heavy Cream: Using heavy cream instead of milk in the custard helps the coating stick. In a pinch, you can use half-n-half or whole milk.
- Vanilla Extract: Vanilla extract adds flavor that enhances the overall taste of the French toast.
- Cap‘n Crunch® Cereal: Crushed Cap’n Crunch® provides the sweet and crunchy outer layer.
- Cinnamon & Nutmeg: Both cinnamon and nutmeg have warm, aromatic, and slightly spicy flavors that compliments the sweet cereal.
- Salt: Salt is added to enhance the flavor of the dish and balance the sweetness of the cereal and syrup.
- Maple Syrup: Maple syrup remains the classic topping for French toast, adding a rich, sweet, and slightly earthy flavor that complements the challah and Cap’n Crunch® coating.
- Powdered Sugar (Optional): Powdered sugar can still be dusted over the finished French toast for an extra touch of sweetness and visual appeal.
You will also need some butter (salted or unsalted will work) to grease the enameled cast-iron skillet, non-stick skillet or griddle for frying the French toast, giving it a golden and crispy exterior.
How to make Captain Crunch French Toast
Gather the ingredients, set your oven to 200°F and prepare a baking sheet by lining it with parchment paper.
Making the Egg Mixture: Begin by whisking together the eggs, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt in a ” rel=”nofollow”>2 quart baking dish. Make sure to thoroughly combine all the ingredients until you have a smooth custard-like mixture. This step forms the foundation for your dredging station.
Crush the Captain Crunch Cereal: Place Captain Crunch cereal in a large freezer resealable plastic bag. Squeeze out excess air and seal it shut. Use a rolling pin to crush the cereal into small pieces. Pour the crushed cereal into another 2 quart baking dish. This serves as the second component in your dredging station.
Perfectly Soaked bread: To achieve perfectly soaked bread, start by taking two slices and submerge each slice in the creamy custard. Coat both sides of the bread with the custard. Let any excess mixture drip off. Soak the bread in the custard for no more than 15 seconds per side to avoid making it soggy.
Coat with cereal: Place the coated bread slices into the crushed Captain Crunch cereal, pressing gently to make the cereal adhere to the bread. Coat both sides evenly.
Heat the pan: Heat a non-stick skillet, griddle, or enameled cast-iron skillet over medium-low heat. Add 2 tablespoons of butter and cook until melted and slightly bubbly.
Cook the French Toast: Place the coated bread slices onto the heated skillet. Cook for 2-3 minutes on each side or until they are golden brown and crispy. You may want to use a paper towel to remove any excess cereal bits between slices.
Sarah’s Tip
Control Heat: Adjust the heat as needed during cooking. Too high heat can burn the cereal coating, while too low heat may not achieve the desired crispiness.
Maple syrup: If you are using maple syrup from the refrigerator, you may want to heat up before serving so it doesn’t cool down your french toast. Heat it on the stove top or microwave.
Move the cooked French toast to the parchment-lined baking sheet and keep it warm in the oven while you finish cooking the rest.
Serve Hot: Remove the Captain Crunch French Toast from the skillet. Drizzle with maple syrup or dust with powdered sugar.
Recipe Tips and Tricks
- Efficient Prep Station: Arrange your station with sliced bread, custard, crushed cereal left to right from the stove for a streamlined assembly line process.
- Quick Custard Dip: Don’t exceed 15 seconds per side when dipping bread into the custard. Lengthy soaking leads to mushy French toast that may not cook properly.
- Nonstick Skillet: Use a nonstick skillet to prevent sticking and preserve the integrity of your French toast.
- Consider Skillet Size: Depending on your Challah bread size, you may fit two- three slices of French toast in a 12-inch nonstick skillet.
- Butter Between Slices: Enhance flavor and prevent burning by adding a tablespoon of butter between each slice of French toast during cooking. This step ensures the slices do not stick and also adds flavor.
- Use Stale bread: If possible, use slightly stale bread. It absorbs the egg mixture without becoming too soggy, resulting in a better texture.
- Preheat the Skillet: Ensure your non-stick skillet, enameled cast iron pan or griddle is properly preheated before adding the French toast. This helps achieve a crispier crust.
- Even Cereal Coating: Press the crushed Captain Crunch cereal firmly onto the brioche slices to ensure an even coating. This helps create a crunchy and flavorful exterior.
- Control Heat: Adjust the heat as needed during cooking. Too high heat can burn the cereal coating, while too low heat may not achieve the desired crispiness.
- Keep Warm in the Oven: If you’re making multiple servings, keep cooked slices warm in a low oven (around 200°F or 93°C) placed on a baking sheet while you finish the rest.
Variations
- Stuffed Captain Crunch French Toast: Make a sandwich with two slices of Captain Crunch French Toast and a layer of creamy peanut butter or Nutella in the middle for a decadent treat.
- Captain Crunch French Toast Roll-Ups: Flatten a bread slice, add a strip of crushed Captain Crunch cereal, roll it up, and secure with toothpicks. Dip in the egg mixture and fry until golden brown.
- Captain Crunch French Toast Skewers: Thread small squares of Captain Crunch French Toast onto skewers, alternating with fresh fruit pieces like strawberries and banana slices. Serve with a yogurt dip.
- Nutty Captain Crunch French Toast: Mix crushed Captain Crunch cereal with chopped nuts like almonds or pecans for a nutty and crunchy coating.
- Captain Crunch French Toast Ice Cream Sandwich: Sandwich a scoop of vanilla ice cream between two Captain Crunch French Toast slices for a delightful dessert twist.
- Healthier Options: Opt for whole-grain bread, reduce the sugar content by using a less sugary cereal, and drizzle with a touch of honey instead of maple syrup for a healthier twist.
- Fruit Toppings: Top your Captain Crunch French Toast with sliced strawberries, blueberries, or sautéed apples for a fruity burst of flavor.
Substitutions
- Cereal Coating: Instead of Cap’n Crunch cereal, try using Cocoa Puffs, Reece’s Peanut Butter Puffs, Count Chocula, or Apple Jacks for a different texture and flavor.
- Heavy Cream: Substitute heavy cream with an equal amount of whole milk, half-and-half, or a non-dairy milk like almond milk, depending on your dietary preferences.
- Granulated Sugar: Swap granulated sugar with brown sugar, honey, maple syrup, or a sugar substitute like stevia or erythritol for a lower-calorie option.
- Salt: Substitute salt with sea salt, or omit it if you prefer a lower-sodium option.
- Nutmeg: Nutmeg can be replaced with ground cinnamon or a spice blend like pumpkin pie spice for a different flavor profile.
- Bread: Instead of challah or brioche bread, you can use other bread types like white bread, sourdough, Texas toast, whole wheat bread, or gluten-free bread to suit your dietary needs.
- Butter for Cooking: Replace butter with grape seed oil, vegetable oil, coconut oil, or a non-dairy butter substitute for frying the French toast slices.
Storage Tips
- Cool Completely: Allow the cooked French toast to cool to room temperature before storing. This prevents condensation and helps maintain its texture.
- Refrigeration: Place the French toast in an airtight container. If stacking slices, separate them with parchment or wax paper to prevent sticking, or individually wrap each piece in foil. Refrigerate for up to 4 days.
- Freezer Storage: Captain Crunch French Toast can be stored in the freezer for 2-3 months. Store in freezer bags and separate layers with parchment paper.
Reheating
- Reheating from Frozen: When reheating frozen French toast. Preheat to oven 350°F (175°C) oven, place French toast on a baking sheet, and heat for about 10-15 minutes until warmed and crispy.
- Reheating from Refrigerated: Heat a nonstick skillet over medium-low heat. Add the French toast to the skillet and cook for 2 to 3 minutes per side or until warmed through.
- Microwave with Caution: While the microwave is a quick option, it can make the French toast slightly soggy. Use short bursts of low to medium heat to try and prevent this.
FAQ’s about Captain Crunch French Toast
While brioche is a popular choice due to its buttery and soft texture, you can use other bread types like challah, Texas toast, sourdough or even whole-grain bread for a different twist.
Yes, you can make Captain Crunch French Toast ahead of time and reheat it when needed. Just follow the storage and reheating tips mentioned earlier.
Try fresh berries, sliced bananas, whipped cream, chopped nuts, or drizzle of salted caramel sauce for unique and delicious toppings.
Ensure that you press the crushed cereal firmly onto the bread slices to make it adhere well. Additionally, don’t soak the bread slices in the egg mixture for too long.
If you make these Captain Crunch French Toast, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five-star ⭐️ rating. Be sure to sign up for our mailing list to receive more delicious recipes straight to your inbox.
Captain Crunch French Toast
Ingredients
- 4 cups Cap'n Crunch cereal, crushed coarse
- 1 cup heavy cream
- 2 large eggs
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 1/4 teaspoon nutmeg
- 6 1-inch slices of challah
- 4 tablespoons butter, for cooking
- Optional ingredients: confectioners' sugar, maple syrup, whipped cream, and/or fresh fruit
Instructions
- Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
- Whisk together the eggs, heavy cream, sugar, vanilla extract, cinnamon, salt and nutmeg in a wide shallow baking dish until combined, about 30 seconds.
- Pour the Cap’n Crunch cereal into a large freezer bag. Squeeze out excess air and seal it shut.
- Use a rolling pin to crush the cereal until it resembles crushed crackers. The texture will be a combination of coarse and finer bits.
- Transfer the crushed cereal to another wide, shallow baking dish. This serves as the second element in your dredging station.
- Take two slices of bread and place them in the custard to coat. Flip the bread over to coat the other side. Soak the bread in the custard for no more than 15 seconds per side to avoid making it soggy.
- Transfer the two pieces of bread to the dish with the crushed cereal and coat both sides evenly.
- Heat a nonstick skillet, griddle, or enameled cast-iron skillet over medium-low heat. Add 2 tablespoons of butter and cook until melted and slightly bubbly.
- Cook 2-3 pieces of French toast until golden brown, 2 to 4 minutes per side.
- Transfer the cooked French toast to the parchment-lined baking sheet and keep warm in the oven while cooking the rest.
- Continue with the remaining bread, adding another tablespoon of butter to the skillet before cooking each slice, allowing the butter to melt before adding the bread to the pan.
Notes
Storage Tips
- Cool Completely: Allow the cooked French toast to cool to room temperature before storing. This prevents condensation and helps maintain its texture.
- Refrigeration: Place the French toast in an airtight container. If stacking slices, separate them with parchment or wax paper to prevent sticking, or individually wrap each piece in foil. Refrigerate for up to 4 days.
- Freezer Storage: Captain Crunch French Toast can be stored in the freezer for 2-3 months. Store in freezer bags and separate layers with parchment paper.
Reheating
- Reheating from Frozen: When reheating frozen French toast. Preheat oven to 350°F (175°C), place french toast on a baking sheet, and heat for 10-15 minutes until warm and crispy.
- Reheating from Refrigerated: Heat a nonstick skillet over medium-low heat. Add the French toast to the skillet and cook for 2 to 3 minutes per side or until warmed.
- Microwave with Caution: While the microwave is a quick option, it can make the French toast slightly soggy. Use short bursts of low to medium heat to prevent this.
