Captain's Crunch French Toast
- 3 large eggs
- 2 1/2 tablespoons white sugar
- 1 cup heavy cream
- 1/2 cup 2% low-fat milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 (14 ounce) package brown sugar and butter flavored crispy corn and oat breakfast cereal (such as Capn Crunch), crushed
- 6 thick slices egg bread (Challah)
- 2 tablespoons butter
- Beat the eggs and sugar in a bowl until smooth.
- Pour in the cream, milk, vanilla extract, cinnamon, and nutmeg; whisk until smooth.
- Pour the crushed cereal into a shallow dish; set aside.
- Dip the egg bread into the egg mixture two pieces at a time until the egg has been soaked into the center of the slices, about 30 seconds per side.
- Press the soaked bread into the crushed cereal until coated on both sides.
- Set the finished slices aside on a piece of waxed paper.
- Melt the butter in a nonstick skillet over medium-high heat.
- Cook the French toast in the hot pan until golden on both sides, about 3 minutes per side.
eggs, white sugar, heavy cream, milk, vanilla, ground cinnamon, ground nutmeg, brown sugar, egg bread, butter
Taken from allrecipes.com/recipe/captains-crunch-french-toast/ (may not work)