Capncrunchfrenchtoast Recipes

Steps:

• 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.

Steps:

• Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of the cinnamon. Whisk lightly until combined; set aside.
• In a separate pie plate, stir together the panko breadcrumbs, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist. Crack up at the madness that is in this dish, then set it aside.
• One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a rack set in a baking sheet. Flash-freeze for 30 minutes to set the surface.
• Transfer the sticks to zipper bags for storage in the freezer. I do smaller bags of 6 to 8 sticks each, but you can do larger batches if you prefer!
• To bake them from frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. Sprinkle with powdered sugar. Serve with warm pancake syrup for dipping and fruit to make you feel good about life!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
• Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
• Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.

Steps:

• In large bowl, mix together cream, eggs, sugar, and vanilla. Whisk until well combined.
• Crush cereal by placing in plastic storage bag and rolling over it with a rolling pin. Once it resembles cracker meal, transfer to a shallow dish.
• Moisten a couple pieces of bread in cream mixture until soft but not completely soaked. Allow excess liquid to drip off bread, then press into the cereal crumbs to coat evenly. Set on a sheet pan and repeat with remaining slices.
• Heat a large skillet or griddle over medium heat. Adding butter as needed, cook bread on both sides until it caramelizes, about 6 to 8 minutes total.
• TOPPING:.
• In large bowl using a hand mixer beat the cream, confectioners' sugar, and vanilla until soft peaks form.
• Dollop on top of the French toast and serve with the berries.

Steps:

• Place the cereal in a gallon sized ziptop bag, remove air and seal. Crush the cereal into crumbs- the kids will have fun with this step. Do not use a food processor because the crumbs will be too fine.
• Mix the eggs, yogurt, sugar, vanilla and cinnamon together and place in a shallow dish.
• Take 1 slice of bread, dip both sides in the egg mixture, then coat with the cereal crumbs. Spray a hot pan with butter flavored cooking spray or melt some butter in the pan. Add the coated bread to the pan and cook each side 2-3 minutes until light brown. Repeat for the other 9 slices of bread.
• Since this is already sweet enough on its own you may want to skip the syrup and top with some fresh fruit, flavored yogurt, a sprinkle of powdered sugar or other topping. Hope you enjoy!

Steps:

• In a blender. Blend 3 cups of Cap'n Crunch Cereal. Pour out on a plate or large bowl big enough to lay a slice of bread inches If you do not have a blender, you can put the cereal in a ziplog type bag and roll with a rolling pen or a glass. Set aside.
• In a bowl, (I use a square plastic dish the kind you put left over in and put in the fridge because it fit the bread slices so well). Break open the eggs and put them in the bowl. Add sugar and milk. Beat with a wisk or fork till blended as well as possible. Perfection is not needed here.
• When having kids help, it's better to freeze the bread the night before so it doesn't fall apart easily in the egg mixture. My kids over soak them in the mix and freezing the bread keeps it from getting too soggy and falling apart.
• Preheat your oil in a frying pan on medium heat.
• Dip the bread in the egg mixture, put in the Cap'n Crunch that was blended down to a fine golden mix. Coat the bread that was dipped in the egg mixture with the cereal mixture. Cook about a minute on each side or until golden light brown. Place on plate. Repeat till all the french toast is cooked. Serve with syrup or can be eaten without as finger food as this french toast is sweet just on it's own.

Steps:

• Preheat oven to 325°; butter a baking sheet.
• In a shallow pie plate or shallow bowl, whisk the eggs, milk, vanilla, and salt together.
• Dunk the bread slices into the egg mixture and soak them for a few minutes on each side, turning as needed to coat evenly but not fully saturated.
• Place the cornflakes on a plate; press each slice of bread lightly into the cornflakes, coating both sides.
• Warm 2 tablespoons butter on a griddle or in a large heavy skillet over medium heat.
• Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
• If you wish, sprinkle each slice with sugar; place the first slices on the baking sheet and keep them warm in the oven.
• Continue cooking the remaining slices, adding more butter as needed.
• When all French toast is ready, serve with maple syrup.

Steps:

• In a shallow bowl, whisk eggs, milk, vanilla and salt until blended. In another shallow bowl, toss cornflakes with oats and almonds., Heat a griddle coated with cooking spray over medium heat. Dip both sides of bread in egg mixture, then in cereal mixture, patting to help coating adhere. Place on griddle; toast 3-4 minutes on each side or until golden brown. Serve with syrup.