Cap’n Crunch French Toast

Oh my gosh.  This recipe was soooo good.  Especially for a breakfast-loving girl like me.  My BFF was telling me a story once that included a reference to Cap’n Crunch French Toast and knew it was something I would need to try.  The french toast was delicious you didn’t need to use butter or syrup, but I did anyways.  You only live once, eh?

Cap’n Crunch French Toast Recipe

Ingredients

• 7 eggs
• 3 tbsp milk
• 1 tsp vanilla
• 1 tsp cinnamon
• 2 cups Cap’n Crunch
• 6 pieces of bread (approx)

Instructions

Beat eggs, milk, vanilla, and cinnamon.  Put two cups of Cap’n Crunch in a large Ziploc back.  Use a rolling pin to crush Cap’n Crunch into a course powder.  Put crushed Cap’n Crunch on a plate.  Coat each side of the bread with the egg batter.  Then coat each side of the bread with the crushed Cap’n Crunch.  Place in pan or on a griddle and cook until golden brown.

How to Make French Toast

Put Cap’n crunch in a Ziploc bag.

Crush Cap’n Crunch pieces using a rolling pin.

Put crushed Cap’n Crunch a plate.

Put eggs, milk, vanilla, and cinnamon in a container.

Beat thoroughly.

The secret to good french toast is good bread.  I like to get this sliced french bread from Costco for my french toast.

Coat each side of the bread with your egg batter.  I am careful not to let the bread soak too long or it gets too gooey.

Coat each side of the bread with the crushed Cap’n Crunch.

Cook on low heat.   On my griddle, I have it turned to 250 degrees.  If the cooking surface is too hot, it will burn the Cap’n Crunch crust without the center getting cooked very well.

You will need to cook both sides of the bread.  It took me a little longer to cook the Cap’n Crunch french toast than when I make regular french toast.

Yummy!  You can eat the french toast without butter and syrup or…

with butter and syrup!   And in case you were wondering.  Yes, it really is that good.

Now who’s going to clean-up?!  One, two, three not it.