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.
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.
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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.
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