Cap'n Crunch French Toast
A decadent French toast features a crunchy cereal crust and a sweet interior, delivering a nostalgic brunch experience.
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Instructions
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Preheat the oven to 200 F and line a baking sheet with parchment paper.
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Combine heavy cream and Cap’n Crunch cereal in a medium bowl; let it infuse while preparing the French toast.
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In a shallow dish, whisk eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt for the custard.
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Crush Cap’n Crunch cereal in a bag to coarse cornmeal consistency and pour into a second shallow dish.
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Dip brioche slices into the custard for 30 seconds per side, then coat thoroughly with crushed cereal.
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Heat 2 tablespoons of butter in a large nonstick skillet over medium-low heat until bubbly. Cook 2 coated brioche slices for 2 to 4 minutes per side until golden.
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Transfer cooked French toast to the oven to keep warm, adding 2 tablespoons of butter to the skillet before cooking each subsequent batch until all slices are done.
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Strain the cereal from the infused cream into a clean bowl, discarding solids.
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Beat the strained cream and powdered sugar with a hand mixer, starting on low for 30 seconds, then increasing to medium until stiff peaks form in 3 to 4 minutes.
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Plate French toast and garnish with prepared whipped cream and toppings.