Jimmy and I saw the Comfort Food episode of Guy Fieri’s Diners, Drive-ins and Dives on the Food Network recently. They spotlighted Baltimore's Blue Moon Café which makes Cap'n Crunch French Toast.
Jimmy thought he'd give it a try. We just did our french toast with eggs, milk, vanilla, cinnamon and sugar and dipped it in the crushed cereal. But here's the recipe if anyone wants to give the fancy version a try.
Cap’n Crunch French Toast
recipe by Melanie Knight- inspired by Blue Moon Café
4 cups Cap’n Crunch original cereal (no Crunch Berries)
10 slices Texas bread (thick sliced bread)
1/2 cup heavy cream
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon cinnamon
10 tablespoons butter
Whipped cream for topping
1 pint strawberries
½ pound seedless grapes
Place the cereal in a casserole dish and crunch it into crumbs with the bottom of a glass.
Mix the eggs, heavy cream, sugar, vanilla and cinnamon together and place in a shallow dish. Melt 1 tablespoon butter in a frying pan over medium heat. Take 1 slice of brad, dip both sides in the egg mixture, then coast with the Cap’n Crunch crumbs.
Cook each side 2-3 minutes until light brown. Repeat for the other 9 slices of bread.
Stack 2 French toasts on the center of the plate. Top with a generous helping of whipped cream and strawberries and grapes.
Makes 5 servings