Pairs well with Captain Crunch French Toast
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Captain Crunch French Toast
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A crunchy twist on classic French toast using dried bread slices coated with a Captain Crunch cereal crust and cooked in butter, served with butter and maple syrup.
00:00:30 total
Serves 4
medium
Breakfast
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Ingredients
- wheat bread - watch the video to see (slices, dried in oven)
- white bread - watch the video to see (slices, dried in oven)
- Captain Crunch cereal - watch the video to see (blitzed in food processor for coating)
- eggs - 3 (for custard)
- whole milk - 1 cup (for custard)
- vanilla paste - watch the video to see (a splash for custard)
- cinnamon - 1/2 teaspoon (ground, for custard)
- nutmeg - watch the video to see (freshly grated, for custard)
- kosher salt - watch the video to see (a big pinch for custard)
- white sugar - 3 tablespoons (for custard)
- butter - watch the video to see (for frying and serving)
- maple syrup - watch the video to see (for serving)
Instructions
- Dry the bread: Dry out slices of wheat and white bread in a 200°F (93°C) oven for about 30 minutes.
- Prepare cereal coating: Blitz Captain Crunch cereal in a food processor until finely crushed to create a crunchy coating.
- Make custard: In a bowl, whisk together 3 eggs, 1 cup whole milk, a splash of vanilla paste, 1/2 teaspoon cinnamon, freshly grated nutmeg, a big pinch of kosher salt, and 3 tablespoons white sugar.
- Soak bread in custard: Thoroughly soak the cooled, dried bread slices in the custard mixture.
- Coat bread with cereal: Dip the custard-soaked bread slices into the crushed Captain Crunch cereal, coating them evenly.
- Fry the French toast: Heat butter in a pan over medium heat until foaming. Fry the coated bread slices for 2 to 3 minutes per side until golden and crunchy.
- Keep warm: Place cooked French toast on a rack set in a rimmed baking sheet and keep warm in the oven until all slices are done.
- Serve: Serve the Captain Crunch French toast with a dainty pad of butter and a generous pour of maple syrup.
