Cap'n Crunch French Toast

Make the Whipped Cream

1. Gather the ingredients.

2. In a medium bowl, combine heavy cream with Cap’n Crunch cereal. Let sit while you prepare and cook the French toast. This will allow the flavor of the cereal to soak into the heavy cream. You can also start soaking the cereal the night before for even more flavor.

3. Once the French toast is cooked and is warming in the oven, finish making the whipped cream. Pour the heavy cream through a fine-mesh strainer into a medium bowl. Discard the cereal.

4. Using a hand mixer with the beater attachments or a balloon whisk, beat the heavy cream and powdered sugar at low speed to start, about 30 seconds. Then increase the speed to medium, continuing to beat until stiff peaks form, 3 to 4 minutes.

Make the French Toast

1. Gather the ingredients. Preheat the oven to 200 F and line a baking sheet with parchment paper.

2. In a wide, shallow baking dish, create the custard. Whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until combined, 30 seconds. This will act as the first part in your dredging station.

3. Next, place the Cap’n Crunch cereal inside a gallon-sized freezer bag. Remove as much air as possible and seal. Using a rolling pin, crush the cereal until it looks like coarse cornmeal.

4. Pour the crushed cereal into another wide, shallow baking dish. This will be the second part in your dredging station.

5. Working from left to right towards your stove, take two slices of brioche and soak them in the custard, 30 seconds per side. You know you’ve soaked them well when you pick up a piece by the corner and the opposite corner slightly weeps without the bread’s shape losing integrity.

6. Transfer the two pieces of bread to the dish with the crushed cereal and coat both sides evenly.

7. Heat a large nonstick skillet over medium-low heat and add 2 tablespoons of salted butter until melted and slightly bubbly.

8. Cook 2 pieces of French toast at a time until golden brown, 2 to 4 minutes per side.

9. Transfer the cooked French toast to the parchment-lined baking sheet and keep warm in the oven while you finish cooking the rest. Continue with the remaining bread, adding another 2 tablespoons of butter to the skillet before cooking each slice, allowing the butter to melt and turn bubbly before adding the bread to the pan.

10. Once all six pieces have been cooked, plate them and garnish them with your choice of toppings.

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a:5:{i:0;a:2:{s:5:"title";s:23:"Gather the Ingredients";s:4:"text";s:83:"
Gather all ingredients and measure them out before starting the recipe.
";}i:1;a:2:{s:5:"title";s:25:"Prepare the Custard Mixture";s:4:"text";s:135:"
In a wide, shallow baking dish, whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt for about 30 seconds until combined.
";}i:2;a:2:{s:5:"title";s:26:"Crush the Cap’n Crunch";s:4:"text";s:113:"
Place the Cap’n Crunch cereal inside a gallon-sized freezer bag and crush it with a rolling pin until it resembles coarse cornmeal.
";}i:3;a:2:{s:5:"title";s:30:"Soak the Brioche in Custard";s:4:"text";s:191:"
Take two slices of brioche and soak them in the custard mixture for about 30 seconds per side. Ensure they are well soaked but not falling apart before removing them.
";}i:4;a:2:{s:5:"title";s:27:"Cook the French Toast";s:4:"text";s:135:"
Heat a nonstick skillet over medium-low heat, add butter, and cook the soaked brioche for 2 to 4 minutes per side until golden brown.
";}}