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french toast for breakfast with capn cruncs

Homemade Cinnamon Cap’n Crunch French Toast for Breakfast

By: Marina Sestan
Discover a delightful twist on a classic breakfast staple with Cap’n Crunch French Toast. This blog post shares a unique recipe that combines the crunch of cereal with the rich flavor of French toast, making for an unforgettable breakfast!
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6
Calories 830 kcal

Ingredients
  

  • 6 slices of Texas Toast Bread
  • 3 eggs
  • 2 cups Cap’n Crunch Cereal
  • 1 cup heavy cream
  • 4 tbsp butter
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Instructions
 

Step 1: Crush the Cap’n Crunch Cereal

  • Place the cereal in a Ziploc bag and crush it into fine crumbs with a rolling pin. Or have your kids crush them. This will be the crispy coating for your French toast.

Step 2: Prepare the Egg Mixture

  • Whisk together the eggs, heavy cream, vanilla extract, sugar, and cinnamon in a medium bowl until smooth.

Step 3: Set Up Dipping Stations

  • Prepare two bowls:
  • One with the egg mixture.
  • The other is with crushed cereal crumbs.

Step 4: Coat the Bread

  • Dip a slice of Texas toast into the egg mixture, ensuring it’s evenly coated. Then, press both sides into the crushed cereal until fully covered. Repeat for all slices.

Step 5: Cook the French Toast

  • Heat 2 tablespoons of butter in a large skillet over medium heat.
  • Add the coated bread slices and cook for 6-8 minutes, flipping halfway, until golden brown and crispy.
  • Add more butter as needed for the remaining slices.

Step 6: Serve and Enjoy!

  • Top with syrup, fresh fruit, whipped cream, or even a scoop of ice cream for an indulgent breakfast treat.

NUTRITION

Calories: 830kcal | Carbohydrates: 90g | Protein: 10g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 147mg | Sodium: 896mg | Potassium: 219mg | Fiber: 4g | Sugar: 42g | Vitamin A: 936IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 6mg
Tried this recipe?Mention @ChaosandWine or tag #chaosandwine!