Cap'n Crunch, Part 2

The follow-up blog, as promised. I returned from a weekend in NYC late Sunday morning. My roommates and I planned to make the Cap'n Crunch French toast after church. Woo! I bought all the supplies before leaving, so we were all set.

I've posted the recipe below, along with my notes. It turned out scrumptious! (My friend Kevin also made it this weekend, and adds his stamp of approval.)

What I suspect is that having this recipe up my sleeve will someday make me the coolest mom on the block. Hands down.

Here I am, cooking the French toast on my awesome electric griddle.

Cap'n Crunch French Toast

Ingredients:

• 3/4 cup heavy cream
• 3 large eggs, lightly beaten
• 2 tablespoons sugar
• 1 teaspoon pure vanilla extract
• 3 cups Cap'n Crunch cereal
• 8 to 10 slices thick-sliced white bread
• Butter for cooking

For the topping:

• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• Your choice of berries
  

Directions:

1. Mix the cream, eggs, sugar, and vanilla in a large bowl and whisk until combined.
2. Put the cereal in a storage bag and use a rolling pin or the flat edge of a large knife until it resembles cracker meal. Transfer it to a shallow dish.
3. Dip a couple of slices of the bread into the cream mixture until soft but not soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.
4. Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until it is caramelized on both sides, about 6 to 8 minutes total.
5. For the optional whipped cream topping, which may be gilding the lilly: Beat the cream, confectioners' sugar, vanilla with a large bowl in a hand mixer to soft peaks. Dollop on top of the French toast and serve with the berries.

Notes:

• Make sure the Cap'n Crunch is munched up enough, but not to dust.
• Butter: USE IT. I kept the wrapper on the bottom half of the stick to protect my hands (sort of) and gave a good swipe with it around the spot where the next piece was going on the griddle. Also, put more butter on that griddle spot when you turn. It makes it actually toast. It's a lot of butter, yes. But it makes a BIG difference. (And come on, if you're making this stuff, are you really worried about all the butter?)
• I didn't time it, but I felt like it took longer than 6-8 minutes per piece. Oh well.
• The cream was thick, but it's supposed to be.
• I eat it with just berries and cream, half the roommates ate it with syrup too. That was too much sweetness for me, but it's a matter of taste, I suppose.