Thanks everyone for the sweet responses to our announcement on Tuesday. The next few months are guaranteed to be extra busy, as I’ve been working on re-doing our backyard entertaining areas for the last couple months in preparation for summer parties, our office is undergoing a massive remodel in June and now I’m starting plans for re-doing the nursery by August. But I’m happiest when I’m busy, so it’s all good.
This past Sunday morning was the perfect example. Most women expect the rest of the family to cook breakfast for them on Mother’s Day, right? Not me! It’s rare that we get to have a nice relaxing Sunday morning as a family. Usually we just have a quick breakfast and then rush off to church. Instead, we went to church on Saturday evening, and I took the time to make an extra-special brunch for our family.
I first heard about Cap’n Crunch French Toast when researching places to eat at in Ocean City. Barn 34 was highly recommended in Yelp, but most of the reviews raved about their brunch special: Captain Crunch French Toast. We didn’t end up getting the chance to go there, but the thought of that french toast stuck with me. Thankfully, it’s not exclusive to Barn 34 and I found a knock-off recipe on Food.com. I had to make a few adjustments, including thin slices (easier for the kids to eat), reducing the amount of cereal used, cutting the sugar a bit and adding cloves (just because I love cloves).
The results were pretty awesome. The kids both gave me stuffed-mouth smiles declaring “more, please!” and the husband declared it “delicious…though it looks a bit like fried chicken”. It wasn’t my favorite french toast (that would be stuffed baked french toast with an almond streusel topping…must post!), but it was worth trying!
Cap’n Crunch French Toast
(adapted from Food.com)
6 large eggs
3 tablespoons sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
pinch ground cloves
1⁄2 cup butter (as needed)
2/3 (14 ounce) box Cap’n Crunch cereal
1 loaf Rustic Italian or French Bread
1. Place cereal into gallon-sized zip top bags. Using a rolling pin, crush cereal into a coarse meal. Pour into a large, flat dish and set aside.
2. In a large bowl, combine eggs, sugar, cream vanilla, cinnamon, nutmeg and cloves. Whisk together until well combined and thick.
3. Heat a large skillet (cast iron preferred) on medium-low heat and melt butter, starting with 1 – 2 tablespoons. (Due to variations in stovetops and skillets, you may need to adjust temperature higher or lower)
4. Soak bread slices in custard mixture for 10 – 15 seconds on each side. Dredge soaked slices in Cap’n Crunch mixture, pressing the crumbs onto the bread to ensure a good coating.
5. Cook in heated pan, 3-4 minutes per side. Serve immediately for best results, or keep warm in oven on low.
Do you cook for yourself on holidays?
What was the best french toast you ever had?