Cap'n Crunch® French Toast

Ingredients

• 4½ cups Cap'n Crunch® Cereal
• ¾ cup milk
• 3 eggs
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• 8 slices firm white bread
• 2 tablespoons butter or margarine
• Aunt Jemima® Syrup

Preparation

1. Crush cereal in a resealable food storage bag using a rolling pin or mallet to make fine (but not powdery) crumbs. Pour crumbs into a square baking dish.
2. Whisk together milk, eggs, sugar, vanilla and cinnamon in a shallow bowl.
3. Use a fork to dip both sides of bread slice into egg mixture; remove quickly allowing excess to drip off. Don't allow bread to become soggy.
4. Dip bread slice in cereal crumbs, coating both sides and pressing lightly to adhere. Set aside and repeat with remaining bread slices
5. Melt 1 tablespoon butter in a square non-stick griddle or large skillet over Med-Low heat. Cook 4 slices of prepared French toast 3-4 minutes per side or until crisp and golden brown.
6. Repeat procedure with remaining butter and bread slices.
7. Serve with Aunt Jemima® Syrup.

Yield: 4 servings (2 slices each)

Cook's Tip: Be sure to use Med-Low heat when cooking the French Toast and watch carefully to prevent over-browning.

Keep cooked slices warm in a 275°F oven while cooking the second batch of French Toast.

Back to Cap'n Crunch Recipe Ideas