Cap'n Crunch French Toast

Yesterday morning I made up a batch of Cap’n Crunch French Toast. I found the recipe in “Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes!” by Guy Fieri and Ann Volkwein and I couldn’t resist. They were delightfully delicious and now I want to share it with you. Here is the recipe that was adapted from the Blue Moon Café.

4 to 5 SERVINGS
• 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 bread, such as Texas toast or French bread
• Butter for cooking

TOPPING
• 1 cup heavy cream
• 2 tablespoons confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 2 cups assorted fresh seasonal berries

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 to crush cereal until it resembles cracker meal. Transfer the cereal to a shallow dish.

3. Dip a couple slices of the bread into the cream mixture until soft but not completely 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 caramelized on both sides, about 6 to 8 minutes total.

5. For the whipped cream topping: Beat the cream, confectioners’ sugar, and vanilla in a large bowl with a hand mixer to soft peaks. Dollop on top of the French toast and serve with the berries.